1 1/2 cups margarine
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon lemon juice
1/2 cup brown sugar
1 1/2 teaspoons molasses
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 egg
1 tablespoon lemon juice
1 lemon, juiced
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Sift together the margarine, 1/4 cup butter, flour and baking powder. Set aside.
In a heavy metal bowl, beat margarine, sugar, molasses and lemon juice until smooth. Mix in brown sugar, brown sugar, molasses, lemon juice and lemon zest. Stir in the lemon juice and lemon zest.
Fill crust with cream cheese mixture. Cut in pecans until they are in the shape of pea sized cakes. Sprinkle cream cheese mixture over cream cheese mixture. Arrange pecans in a single layer on the bottom of the pie crust. Place pecans on the bottom of the pie crust. Sprinkle with 1/4 cup buttercream frosting and 1/4 cup pecans.
Bake in the preheated oven for 45 minutes. Turn pie when done and continue to bake for another hour. Reduce heat to 325 degrees F (165 degrees C) and continue baking for 45 minutes. (This pie might be a little too warm for your taste.)