A sweet, buttery pecan concoction is spooned into a prepared pie crust and baked. And that 's just the beginning. Vanilla pudding is then poured onto the nut crust, topped with a mixture of pudding and whipped topping, and garnished with pecans.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 1/3 cup butter
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1 (5 ounce) package instant vanilla pudding mix
- 3 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
Heat butter or margarine with brown sugar and nuts in a saucepan until melted. Spread in the bottom of the baked pie shell. Bake at 450 degrees F (230 degrees C) for 5 minutes. Cool.
Prepare vanilla pudding mix with milk as directed for a pie; cool for 5 minutes, stirring occasionally. Measure 1 cup, cover with waxed paper, and chill thoroughly. Pour remainder into pie shell. Chill.
Fold 1/3 cup whipped topping into the 1 cup reserved pudding. Spread over nuts in pie shell. Chill. Garnish with remaining whipped topping and chopped pecans.