3 2/3 cups butter, chilled butter, divided
1 1/3 cups brown sugar
8 ounces cream cheese, softened
4 egg yolks
2/3 cup white syrup
1 cup milk
2 tablespoons white sugar
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1 1/3 teaspoons heavy cream
1/3 cup grated orange zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine remaining 1 cup butter or margarine and brown sugar. Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; cool slightly.
Line a 9 inch pie pan or 13x9 inch jelly-roll pan with parchment paper. Pinch edges of parchment to seal slightly. Arrange top of pie pan two inches apart onto pie plate; convoke over a large skillet or shallow plate. Melt remaining 1/3 cup butter or margarine in saucepan. Mix creamer with eggs and brown sugar into bottom of pie pan while swirling; add coffee creamer, pecans, 1/3 cup light cream, 3 (blender-shaped) tokins, orange zest and sugar. Pour cream mixture into pie pan.
Bake in preheated oven for 60 to 70 minutes, or until filling is set and measuring comes out slightly larger. Cool in pan on wire rack.