3/4 cup butter
2 (3 ounce) packages cream cheese, softened
1/2 cup white sugar
1 cup milk
4 eggs
2 cups buttermilk
2 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1/4 cup powdered sugar
1/2 tea bag
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together 1/4 cup butter, 1/2 cup sugar and milk. Beat in eggs, 1/2 cup at a time, mixing well after each addition. Combine bread flour, baking powder, baking soda and salt; stir into creamed mixture. Roll out pastry to 1/2 inch thickness. Cut into 1 inch squares. Place jellyrolls on top of filling.
Place jellyrolls on to pie crust. Cut jellyrolls into 8 squares. Place an empty jelly roll into the pie crust and fold jelly roll over rounds to seal.
Bake in preheated oven for 45 minutes, or until center of pie is above the edge of the pie crust. Cool completely. Garnish with pecans and pecans.