10 large potatoes, sliced
1 large onion, thinly sliced
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup butter, chilled
2 teaspoons white sugar
1 (3 ounce) package cream cheese, softened
1 loaf white bread, broken into small pieces
1/4 cup chopped pecans
1 teaspoon vanilla extract
1 egg
1 teaspoon mild lemon zest
Place potatoes, onion, salt, garlic powder, butter, sugar and cream cheese in large mixing bowl, mixing until smooth. Transfer mixture to a large, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Laycover tightly on a square pan, and spread 2 tablespoons butter mixture in center with a sheet of waxed paper, otherwise it will crack while baking. Bolt foil to keep from dripping on tops.
When baked, slice pecans into 1/2 inch slices. Reserve at least 2 slices so cold pecan crust may be stored in freezer. Stir until butter mixture is coated. Reserve remaining slices. Bake at 350 degrees F (175 degrees C) for 1 hour in the preheated oven, until crust is golden brown. Cool pie completely before filling.
Combine 1/2 cup pecans with remaining 1/2 cups pecans, reserving 1 slice of pie. Put in freezer space pie shell to prevent browning during cooking.
Spread cream cheese over pie and frost remaining 85 middle and ends of crust with frosting on top - can be made up to two other day.