1 1/3 cups butter, softened
1 cup apricot preserves
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
2 cups sliced pecans
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1/2 cup butter, room temperature
1/2 cup chopped pecans
1 tablespoon vanilla extract
Beat margarine, brown sugar, egg and vanilla in medium bowl until well blended. Stir in butter and pecans.
Preheat oven to 350 degrees F (175 degrees C). Bake pie in preheated oven for 50 to 60 minutes or until custard is firm. Cool slightly before serving. Chill pie in refrigerator. Refrigerate leftover pie.