1 (9 inch) prepared chocolate for topping
1 (4 ounce) package cream cheese, softened
1 (12 ounce) package frozen puff pastry, thawed and drained
4 eggs
3/4 cup Water
1 cup heavy whipping cream
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Break up creamed butter and stir in 1 cup of the cream cheese and puff pastry.Beat until well blended. In a large bowl, beat eggs and 1/2 cup water until they start to form a hard paste. In a second bowl and spoon cream mixture into still warm egg mixture, stir in 1/4 of the cream and reserved pinyo mixture. Reserve 1/2 of the mixture and fold it into the egg-paste mixture. Continue beating until all yolks of mixture have formed a paste. Press paste into the bottom and sides of 12-inch pie pan.
Assembly: Position pie pan on a cutting board with parchment paper vertical. Long serrated knife cut into 1 inch slices about 3/8 inch wide (mounds to 1 inch deep). Place one layer of pastry in prepared baking dish, and spread enough pie filling to cover the entire bottom half. Fold over sides of pie to allow steam to escape from center. Spread top third of pie filling over whole pan. Spread the remaining pie filling over bottom half of pie, and gently press crepe paste over pie layer.
Bake in the preheated oven for 30 to 35 minutes, or until set in center. Cool completely before serving. About $2.50.