Pecan toffee cookies
1 1/4 cups mayonnaise
1 (8 ounce) package cream cheese, softened
1 (9 inch) prepared graham cracker crust
1 egg
1/2 teaspoon white sugar
1/4 teaspoon vanilla extract
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the mayonnaise and softened cream cheese until smooth. Mix in the flour and eggs. Stir in sugar and vanilla extract. Combine pecans and walnuts; spoon mixture onto pie crust.
Bake in preheated oven for 50 minutes, or until meat thermometer registers 160 degrees. Remove from oven and let cool in pan for 10 minutes, or until liquid is evaporated. Remove from pie and cool completely.