1 quart vanilla wafer crumbs
6 tablespoons all-purpose flour
1 cup white sugar
1 egg
2 teaspoons vegetable oil
1 cup chopped pecans
1 cup crushed buttery round crackers
1 cup shredded Cheddar cheese
1 cup white sugar
1 (8 ounce) can frozen whipped topping, thawed
1 (9 inch) unbaked pie crust
(recipe adapted from a recipe in the Pat O'Riley Cookbook)
1/2 pound cream cheese, softened
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
2 tablespoons concentrated lemon juice
2 tablespoons dry wheat and barley cereal, for topping
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish. Prepare graham cracker crust: In a large bowl, combine the cream cheese, confectioners' sugar, and vanilla. Beat the flour until fluffy. Stir in the flour mixture alternately with the milk. Pour into prepared crust.
In a medium bowl, beat the egg, lemon juice, lemon zest, and remaining tablespoon dry wheat and barley cereal. Stir this mixture into the beaten egg, followed by the lemon juice, followed by the chocolate sauce. Pour over cream cheese layer and frost with graham cracker crust.
Bake in preheated oven for 20 minutes. Cool completely before filling.