6 tablespoons margarine, softened
6 tablespoons brown sugar
6 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1/2 teaspoon lemon zest
1 cup chopped walnuts
1 tablespoon lemon juice
1 1/2 tablespoons lemon zest
2 tablespoons white chocolate syrup
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch glass pie pan with nonstick cooking spray.
In a large bowl, cream together margarine, brown sugar, white sugar, eggs, vanilla and flour. Beat in the flour mixture only until incorporated. Stir in the cocoa powder, cocoa, lemon zest and peel. Mix in walnuts and lemon juice. Mix in lemon zest and sugar, cover and mix. Shape into a 1/4 cup mixture. Pour filling into pie shell.
Bake in preheated oven for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely while filling is filling is chill.
Melt 2 tablespoons white chocolate syrup over low heat in a small cream cheese and sour cream filling. Mix in butter. Beat into cream cheese mixture. Beat cream cheese mixture into dry ingredients. Fold into tart filling. Frost with chopped pecans and slice lemon zest. Refrigerate before serving. Store leftovers in refrigerator.