1 (9 inch) prepared graham cracker crust
1/2 cup butter
1 pint cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
1/4 cup white sugar
2 tablespoons milk
1/4 cup evaporated milk
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, cream cheese and sugar until smooth. Beat in the eggs, one at a time, mixing until blended. Combine the flour, baking soda and salt; beat into the creamed mixture alternately with the evaporated milk. Fold in pecans. Drop by rounded spoonfuls onto the baking sheet.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of the pie comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.