2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup butter, melted
1 (8 ounce) package sliced pecans
2 cups chopped pecans
In a medium bowl, cream together cream cheese and vanilla. Stir in confectioners' sugar.
Pour mixture into pastry-lined pie pan. Cover pie loosely with aluminum foil. Chill 8 hours or overnight. Cut into desired shapes or sizes using butter knife and wooden spoon. Store pie in refrigerator or freeze for later.
Season remaining pecans with salt and pepper. Fit into pie crust according to pie dimensions. Chill remaining pecans according to pie directions.
⭐ ⭐ ⭐ ⭐ ⭐