1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 cup chopped pecans
1 cup margarine or margarine
2 eggs
1/2 cup lemon juice
1/2 teaspoon lemon zest
1 (7 ounce) can marshmallow creme
1 (9 inch) prepared graham cracker crust
Cream together the cream cheese, sour cream, pecans, margarine and eggs. Mix into the creamer in a mixing bowl; spread over the pie crust.
With glass of ice, pour lemon juice starting at bottom of pie crust. To increase the clarity, pour lemon zest over pie. Chill pie in fridge 1 to 2 hours, stirring half way through the night. Serve warm or cold.