1 (9 inch) unbaked pie crust
1 ½ pounds Pecan Pie Itcher Pie Crust
4 eggs
1 teaspoon baking powder
1 1/2 cups plain nonfat yogurt
1 cup cream cheese
1 cup chopped pecans
1 spoon chopped pecans
3 tablespoons all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 pie plates.
In a large bowl, beat eggs and baking powder until well blended. Beat in yogurt, 3/4 cup whipping cream, pecans and pecans. Match together egg monosodium, creamer, soda and salt until well blended. Pour filling into pastry-lined pie plates. Cover and refrigerate dough overnight.
On the morning of the third day of the baking, roll the filling into a 5 inch circle, leaving 2 or 3 inches to space between edges of pie. Cut into 6 slices or about 6 slices per pie. Spread remaining filling over filling where requires. Fill with pecans and sprinkle egg mixture around edges. Chill in refrigerator for at least one hour before cutting into 1 sheet into 1 inch squares. Cover and chill until serving.