1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant white pudding mix
4 eggs
4 tablespoons butter
1 1/2 cups fresh lemon juice
2 pounds yogurt
1 3/4 cups packed light brown sugar
3 tablespoons lemon zest
1 teaspoon lemon juice
2 teaspoons lemon zest
1 cup chopped pecans
1 (15 ounce) can pitted pecans
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 x 13 inch pan.
Spread cream cheese evenly over bottom of prepared pan. Coarsely chop pecans, placing 1 at a time into the center of each pecan. Place one bowl of pecans in the bottom of bottom of the prepared pan. Spread brown sugar over pecans. Place lemon juice over pecans. Combine lemon zest and lemon juice together, then pour over pecans. Spreadcream over pecans. Spreadcream over cream cheese mixture. Line 9 inch deep dish pie pan.
Fill pie shell with about 2/3 cup of cream cheese mixture. Add brown sugar, lemon zest, lemon zest, pecans and pecans. Cover and refrigerate for 2 to 2 1/2 hours. Serve warm or hot.