1 1/2 cups water
3 tablespoons lemon juice
1 cup chopped pecans
1 cup milk
1 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup corn syrup
1 (10 ounce) package whipping cream
1 egg
1 teaspoon instant espresso
1 (2 ounce) package cream cheese
1 cup crushed cornflake cracker crumbet
1 cup confectioners' sugar
In a large bowl, bring water, lemon juice and pecans to a boil. Stir in milk and butter. Reduce heat, and add pecans, lemon juice and pecans until all ingredients are used. Mix together. Stir in sugar and vanilla. Pour mixture into pie crust. Cover, and refrigerate overnight.
To make cream cheese frosting: Beat cream cheese and egg into large bowl until just moistened. Beat whipping cream and cream cheese until stiff peaks form. Gradually beat in powdered sugar until smoothly blended. Fold cream cheese and cornflake cracker crumbs into cream cheese mixture. Chill slightly.
Frost pie: Chill thoroughly and press on crust until light brown. Add confectioners' sugar, if desired. Layer over pie, sealing edges; refrigerate for several hours or overnight.