1 (8 ounce) package cream cheese, softened
3 2/3 cups chopped pecans
6 eggs
2 (6 ounce) packages instant vanilla pudding mix
2 1/2 cups white sugar
1/2 cup milk
1/2 teaspoon salt
1 teaspoon almond extract
1/8 teaspoon lemon zest
3 tablespoons butter
1/2 cup chopped dried apricots
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese and pecans in a large bowl. Mix eggs, pudding mix, sugar, milk, salt, almond extract, lemon zest and butter. Mix lightly until dough is moistened. Divide the mixture evenly between two 9 inch round pans.
Roll out 1 inch rounds of dough. Cut each square into 1 inch slices. Place a teaspoon of apricot filling mix onto the edges of each slice. Place chocolate pieces all over the and cut into squares.
Arrange halves of cream cheese mixture on the bottom of pie pan, then an amount of apricot filling mixture over cream cheese cream cheese slices. Pour cream cheese mixture over filled pastry. Cover with chunks of apricot filling. Repeat with remaining pastry.
Bake in preheated oven for 45 minutes. Remove pie from oven and place on wire rack to cool completely. Reserve the whipped cream for another use.