1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1/4 cup butter, melted
1 cup chopped pecans
1 (16 ounce) can sliced carrots
6 pints cream cheese, softened
8 ounces cream cheese, sliced
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix the cream cheese, butter and pecans. Beat until smooth. Spread mixture in baked pie crust. Bake at 325 degrees F (165 degrees C) for 1 hour, or to just firm up the crust. Cool by shaking before refrigerating.
Spread cream cheese mixture over cream cheese strata, leaving 3 inches around edge. Arrange carrots and pints cream cheese over pie. Top cream cheese layer with pecans and sifted sesame seeds.
Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes, or until pastry is golden brown. To make filling, mix softened cream cheese, butter, pecans, sliced carrots and cream cheese. Spread mixture over pie.