2 (9 inch) pie shells, baked
1 1/2 cups cream cheese
1/2 cup white sugar
1 cup butter, softened
1 tablespoon milk
1 egg
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 teaspoon baking soda
1/2 cup white sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Prepare pie shells according to package directions. Divide cream cheese evenly between the layers.
In a large bowl, cream the butter, sugar, 1 tablespoon milk, egg, and vanilla together with an electric mixer. Beat in pecans. Spread mixture in the bottom of a 9 inch round pan.
Bake in preheated oven for 25 minutes, or until a toothpick inserted into the center of the pie comes out clean. Allow to cool completely.
Place pecans in a large bowl. Add 1/2 cup sugar, and dip into whipped cream mixture. Continue adding sugar until pecans have been used up. Pour filling back into pie shell and spoon topping over cream cheese layer. Chill and serve chilled.