1 (9 inch) prepared graham cracker crust
1 (3 ounce) package cream cheese
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can sliced fresh mushrooms
1/4 cup chopped red onion
2 eggs, beaten
1/4 cup white sugar
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (6 ounce) can sliced almonds
1 (3 ounce) can sliced pecans, drained
1 cup sour cream
1 cup chopped pecans
1 cup chopped almonds
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Combine the cream cheese, pecans, cream cheese, mushrooms, onion, eggs, sugar, lemon zest, lemon zest and lemon zest in a large mixing bowl. Mix well. Fold in lemon zest and lemon zest. Mix cream cheese mixture into graham cracker crust. Pour into pie crust.
Fill pie shell with sliced almond halves, with filling fresh out of pastry bag. Sprinkle with pecans and almonds.
Beat butter, olive oil and butter/almond mixture in medium bowl until mixture is light and fluffy. Mix in pecans and almonds. Pour filling into pie shell.
Bake in preheated oven for 90 minutes, or until center of pie is bubbly. Turn oven off, leaving filling in pie shell. Allow to cool completely before serving.