1 (9 inch) prepared chocolate cookie crumb crust
1 1/2 cups light whipping cream
2 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
4 eggs
1/4 cup butter, room temperature
1 1/2 teaspoons vanilla extract
4 tablespoons milk (or water, if using)
1 cup chopped pecans
In a small bowl, beat cream cheese, 1 cup of sugar and 1 teaspoon vanilla until whipped. Stir in eggs and butter until blended. Beat in milk. Shape mixture into a small dough. Cover and refrigerate dough for about 2 hours before rolling out.
Preheat oven to 350 degrees F (175 degrees C).
Roll out dough into 3 inch squares. Slice into 6 strips. Place 1 strip on each cookie sheet and roll to seal edge. Roll up top strip of dough. Place on cookie sheet and fold out edges of crust.
Bake in preheated oven for half an hour. Remove cookie sheets from oven racks to cool completely. Roll out crust of pie each strip of dough edge-to-edge and place seam side down on cooling rack. Freeze refrigerated crust for 2 hours or until firm enough to handle.