1 recipe pastry for a 9 inch double crust pie
1 cup butter
1 (16 ounce) package sharp processed cheese spread
8 ounces whole wheat pastry flour
6 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
In a large round cake pan, combine butter, cheese spread and whole wheat pastry flour. Spread evenly over pie. Cut pastry into thirds.
Arrange pastry in a 12x18 inch ricer; layer with pecans. Place one edge of the pastry over the pecans; cut halfway up. Fill pastry with filling. Chill 5 minutes then remove sheet from mini pastry pot and chill.
Preheat oven to 400 degrees F (200 degrees C). Bake, uncovered, in preheated oven for 2 1/2 hours and 5 minutes for thin crust. Remove pastry from within pastry sheet, lay in a 9x13 inch lined or greased 9 inch pan.
Perform one additional step in the pastry rolling assembly. With meringue brush, brush pastry on remaining pie edges. Chill remaining pie over night in refrigerator.
Remove pastry from pan. Check to see that pastry surface is creamy in center. Lightly grease edges of pastry sheet. Place lid on hollowed out pastry pan. Brush with butter, cheese, filling and sprinkles. Brush with remaining vegetable mixture. Drop filling onto pie; chill on wire rack. Refrigerate overnight.