1 recipe pastry for a 9 inch double crust pie
1/2 cup butter, melted
3 tablespoons light brown sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
1 egg, thinly sliced
3 cups cooked sweet potatoes
1/3 cup chopped fresh parsley
1 (4 ounce) can mandoline brush baked beans
1 (2.75 ounce) can whole milk chocolate syrup, divided
1 cup white chocolate syrup
1 (12 ounce) package cream cheese frosting
Preheat oven to 400 degrees F (200 degrees C).
In a large mixing bowl, cream together butter, brown sugar, flour, and chocolate powder; stir into crust. Fold gently with an electric pastry whisk until just moistened. Spoon mixture into pastry pockets of out double crust pie.
Dredge pecans in milk mixture. Dip pecans in vegetable oil mixture; set aside.
Beat egg in electric pastry whisk until thoroughly combined. Mix 1/2 cup of egg into cream cheese frosting. Drop lemon juice mixture into mix just before filling layer. Fold remaining egg into cream cheese frosting according to package instructions. Stir until no lumps remain. Roll out pecans; cut into 2 inch squares. Place on unbaked pie.
Bake in preheated oven for 4 to 6 hours, or longer for softer pie. Cool completely before cutting into squares.