1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages cream cheese, softened
1 egg
1/2 cup white sugar
3/4 cup packed light brown sugar
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1 1/2 cups whipping cream
1 (8 ounce) can evaporated milk
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Spread pie mixture in bottom of 12-inch pie pan. Bake 8 minutes in the preheated oven. Cool completely.
To make the filling: Beat cream cheese, gelatin and brown sugar until smooth. Mix together brown sugar, pudding mix and pecans. Fill pie shell and transfer to pie pan. Chill until set before cutting.
To make the whipped cream: Whip cream until stiff peaks form. Gradually beat whipping cream until frothy, then fold into pie filling.
To make the evaporated milk: Pour over pie filling as it is removing pie from pan.
To make the pecans: Place 4 tablespoons whipped cream in small saucepan and gently cover. Make a large shallow indentation in the center of each pecan. Fill each pecan with one egg.
Remove pie from pan and cut into 4 wedges. Place buttercream glaze on pie and let cool completely.