1. Preheat oven to 325°F

Crust

1. In a large bowl whisk together the flour and salt. Using a pastry cutter combine the cold shortening until the mixture resembles a coarse crumb. Add in the water and knead dough until it comes together. The dough should be dry, but not crumbly. If it is too sticky add an extra tablespoon of flour at a time until the dough reaches the proper consistency.
2. Form the dough into a flat circle and on a lightly floured surface roll the dough out using a rolling pin to about 10 inches in diameter. Carefully place the dough in a deep dish pie plate, pinching the edges to form a crust. Set aside.

Filling

1. In the bowl of your stand mixer fitted with the paddle attachment beat the cake mix, pecans, egg and butter together until combined.
2. Press this evenly into the crust. Set aside.

Topping

1. In the same bowl of your stand mixer (don’t worry about cleaning it out) beat the cream cheese until smooth. Add in both eggs and continue mixing, carefully scraping the sides down so the mixture is smooth. Turn mixer to low and slowly add in the powdered sugar. Once it’s all added turn mixer up to medium and beat until creamy. Pour this on top of the filling.
2. Bake the pie for 55- 60 minutes until the top is golden brown. The center will be slightly loose, but it will set up as the pie cools.
3. Serve warm or at room temperature.