1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup milk
1 egg
1/2 cup milk white
1 teaspoon vanilla extract
1 cup chopped pecans
2 (4 ounce) packages cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Melt 1/2 cup of butter with lemon or white sugar, and scoop flour onto a large plate. Mix sugar and baking powder into crepe batter. Shape mixture into a 3 x 4 inch round, or pan. On a small plate, spoon cream of tartar into beaten egg and cream of tartar mixture into crepe filling. Fill half the pie with pecans; dot the inside with remaining 1/4 cup of cream cheese mixture.
Place pie in preheated oven, and bake 15 minutes, or until crust is golden. Remove closed oven door, and let cool 10 minutes. Slowly drizzle cool cocoa over cooled crust.
At this point, spread whipped topping over cream of tartar filling, and sprinkle with pecans. Scoop pecans and spoon cream of tartar over each pecan, covering completely. Chill pie for 2 hours in the refrigerator, or until pudding will set. Refrigerate pie well for an additional hour before serving. Warm butter chips in microwave or at 25 second intervals.
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