1 (18 ounce) package cream cheese
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
2 tablespoons butter
1 teaspoon vanilla extract
1 cup pecans, divided
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, onion, celery, bell pepper, butter, and vanilla. Evenly coat frosting mixing well. Spread frosting on the bottom and sides of a 9x13 inch pan, adding more pecans as necessary if you have frozen pecans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the crust comes out clean. Cool cake completely, then gently remove and place on a wire rack to cool completely. Spread remaining pecans evenly on bottom and sides of the pie.