1 1/2 cups butter
2 cups white sugar
1 1/2 cups brown sugar
1 (8 ounce) package cream cheese, softened
4 eggs
2 teaspoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups sliced pecans
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
In a large bowl, cream together the butter, sugar, brown sugar and brown sugar until light and fluffy. Stir in the cream cheese. Beat in the eggs one at a time, then mix in the lemon zest and lemon juice. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the creamed mixture until evenly blended. Mix in the pecans.
Bake for 45 minutes in the preheated oven. Turn the oven off and allow crust to cool completely. Cut into 5 pieces and form into rounds. Divide pecans amongst the crust pieces, and sprinkle with sugar. Roll the pecans into rounds and place on pie crust. Cook button gently and flip over to keep warm.
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