I have not found one of this version with the pecan crust or these exact ingredients yet. My sister, Michelle started making this when she was in middle school, many moons ago. We love this recipe it is very rich and addicting! Can make it sugar free by using equal amounts of Splenda instead of sugar, but if you do, I would use unsalted butter. I make a mousse by using the pie ingredients and putting it in parfait glasses.