Praline Pie - cooking recipe

Ingredients

9-inch unbaked pie shell
1/4 c. margarine
1/2 c. brown sugar
2/3 c. pecans, broken
2 pkg. butterscotch instant pie filling
2 c. cold milk
1 c. Cool Whip

Preparation

Mix margarine, sugar and pecans together and pour into unbaked pie shell.
Bake at 400\u00b0 until pie shell is golden brown and praline mixture is bubbly.
Remove from oven and set aside to cool. Add butterscotch pie filling to milk and mix until thick.
Fold in Cool Whip and pour into cooled pie shell.
Refrigerate for 2 to 3 hours.
Serve with more Cool Whip on top if desired.