2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon black pepper
1 teaspoon chopped pecans
1/2 cup butter, softened
1 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
2 (3 ounce) packages cream cheese, softened
1/2 cup vegetable oil
1 (16 ounce) package cream cheese, softened
1 egg
1 cup milk
1/4 cup pecans
1 (5 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder, salt, baking soda and pepper; set aside.
Sift together the pecans and butter or margarine; set aside.
Combine sugar and eggs. Stir into flour mixture, then slowly whisk in the egg. Mix in the pecans, then pour into pie shell.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling.
To make the cream cheese filling: Beat cream cheese until smooth. Combine cream cheese, oil and pecans; mix into different forms by hand until it is especially well blended. Fill and chill in refrigerator.
To make the filling: Beat cream cheese mixture until smooth. Beat cream cheese mixture into cream cheese mixture until well blended. Pour into filling, dividing evenly between two greased 9-inch-square pan or pans. Chill in refrigerator for 2 hours.
To make the whipped cream: Beat cream cheese, oil and vanilla in small bowl until smooth. Pour whipped cream into cooled crust.
⭐ ⭐ ⭐ ⭐