1 (9 inch) prepared graham cracker crust
1 tablespoon butter
3 eggs, beaten
1/4 cup all-purpose flour
2 (11 ounce) cans sliced pecans
1 teaspoon baking soda
2 1/2 cups milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, cream together the butter, eggs, flour and pecans until smooth. Stir in the pecans. Fold in the pecans. Pour mixture into the bottom of a 9 inch pie pan. Place pie in a baking pan, and place 12 inches from oven.
Bake for 60 minutes in the preheated oven, until filling is bubbly and crust is golden. Cool completely.
To make the filling: In a large bowl, beat the cream cheese, horseradish, Worcestershire sauce and pecans until smooth. Stir in the whipped cream mixture, pecans and pecans. Pour filling into the pie. Cover with foil and refrigerate overnight.