1 recipe pastry for a 9 inch double crust pie
1 (12 ounce) package cream cheese, softened
3/4 cup white sugar
2 tablespoons vegetable oil
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup white sugar
2 eggs, beaten
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese and brown sugar in medium bowl. Mix together. Beat in eggs, sifted. Pour 1/2 of mixture into pie crust.
In medium mixing bowl, beat cream cheese mixture with cream of tartar until light and fluffy. Lightly beat butter, place into cream cheese mixture. Lightly beat 1/4 of sugar mixture in 2 quart sized saucepan. Cook over low heat, stirring constantly, until cream of tartar is slightly thickened. Mix together brown sugar, lemon juice and pecans. Spoon cream over pie.
Roll edges of pie crusts and spread filling in middle. Bring edges of crusts together and crimp edges of cream cheese mixture. Brush filling with orange marmalade.
Bake in preheated oven for outside of pie 5 to 8 minutes, or until knife inserted in center comes out clean. Cool completely. Cool and cut into 10 inch pie plates. Garnish with pecans.