2 cups all-purpose flour
3/4 cup shortening
6 eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tablespoons baking powder
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
6 tablespoons butter, divided
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Beat together the flour, shortening, eggs, cornstarch and vanilla. Stir in the cream cheese, sugar, baking soda and lemon zest. Mix until well blended.
Pour mixture into a 9 inch pie pan. Bake in preheated oven for 45 minutes.
While pie is baking, beat cream cheese until fluffy. Stir in whipped topping and pecans. Remove pie from oven; stir in cream cheese mixture. Spread pie half way between layers. Bake for an additional 20 minutes. Cool on waxed paper before removing from pan.