1 (9 inch) prepared cookie crumb crust
1 cup margarine
1/2 cup packed light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 1/2 cups sliced fresh pecans
3 (1 ounce) squares semisweet chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). To Make Crust: Melt margarine and brown sugar in a large heavy skillet over medium heat. Add lemon juice, lemon zest and vanilla extract. Saute for 5 minutes, stirring constantly.
To Make Filling: Melt chocolate chips and margarine in microwave or in small bowl. Stir in pecans and chocolate. Fill pie crust with crust. Drizzle with Dijon mustard. Remove paper-thin top. Place in refrigerator.
Bake in preheated oven for 25 to 40 minutes or until crust is golden brown. Cool completely before cutting into squares.
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