“Pie with a vanilla pudding filling and a pecan layer on the bottom.” - by Kathy Mowery
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 430 cal
- 21%
- Fat
- 26.7 g
- 41%
- Carbs
- 44.7 g
- 14%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
anna
"This pie is AMAZING! The praline layer is incredible...just use real butter. The recipe says 3 cups for the filling and the pie was really runny. 2 cups are plenty. I rated this 4 stars for the re..." See morecipe, but the pie tastes like 5 stars. I'll make again with only 2 cups milk. Yum...thanks for sharing!"
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