1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared tart spread
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream of mushroom soup
1/4 cup butter
1/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 (16 ounce) can crushed pineapple or orange juice
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, beat cream cheese until creamy. Beat in the cream of mushroom soup and butter until well blended. Mix in the brown sugar, eggs and vanilla. Stir into the cream cheese mixture. Fill pie crust with pie filling.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
Slice pie crusts and place in warm water to cool. Remove from water and place in cold oven. Cool completely.
While pie is cooling, preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix crushed pineapple or orange juice and pecans. Pour mixture into pie crusts and sprinkle pecans on top of pie.
Bake in preheated oven for 25 to 35 minutes, until golden brown. Cool slightly and serve warm.