1 (9 inch) pie crust
1 egg
1 cup chopped pecans
1 (1 ounce) package cream cheese
1/4 cup milk
1 (1 ounce) package instant vanilla pudding mix
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 (8 ounce) container frozen chopped pecans, thawed
1/2 cup chopped walnuts
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 egg White half
1/2 cup light whipping cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, beat egg and pecans some of the way into the creamed mixture until well blended. Mix in the cream cheese. Stir in the milk and pudding mix. Pour mixture into prepared pans.
Bake in preheated oven until pecans are golden brown, about 5 minutes. Reduce heat to medium-low and continue baking 2 minutes. Remove from oven and sprinkle with pecans. Stir a small amount of the lemon juice into the batter, then place into the bottom of the pans. Place slices of pastry onto the pecan layer before placing second layer. Repeat with remaining ingredients.
Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 10 minutes, turning once. Turn off oven and remove pecan layer. Cool on racks and refrigerate for several days. Cut into slices.