1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup milk
1 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
3 egg yolks
1 cup chopped pecans
1 cup shredded mozzarella cheese
1 (8 ounce) can evaporated milk
Preheat oven to 400 degrees F (200 degrees C).
Prepare a 9 inch pie crust by placing flour into shallow dish, 1-inch deep. Dredge in salt, baking powder, baking soda and baking powder.
In a large bowl, cream together butter, sugar and eggs until light and fluffy. Beat in pecans, pecans, 1/4 cup cheese, sugar and egg yolks. Mix thoroughly. Spread the mixture in the bottom of the prepared pie pan.
Bake in preheated oven for 40 minutes.
Distribute remaining cream cheese mixture over the crust. Bake for another 40 minutes.
Remove pie from oven, and let cool completely. In a small saucepan, combine melted butter and 1/4 cup sugar in a small saucepan. Heat slowly until mixture is just melted. Fold in pecans, cheese and evaporated milk. Pour mixture over hot pie crust.