1 (30 ounce) package cream cheese with cream of peanut butter
1 1/2 cups white sugar
1/2 cup butter, chilled
1 cup packed light brown sugar
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 eggs
3 teaspoons lemon zest distilled
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, cream together the cream cheese and peanut butter until smooth; set aside.
In a mixing bowl, mix together the white sugar, brown sugar, milk, lemon zest and lemon zest. Mix at least 1/4 cup at a time into the creamed mixture, adding vanilla or lemon zest as needed.
Preheat oven to 300 degrees F (150 degrees C). Using an electric mixer, whip the eggs one at a time into the creamed mixture. Beat in the lemon zest and lemon zest, one at a time. Beat in the pecans.
Pour batter into pie shell.
Bake in preheated oven for 150 minutes, or until a toothpick inserted into center of pie comes out clean. Allow to cool completely before refrigerating.