Praline Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
1/4 c. margarine, melted
1/2 c. brown sugar
2/3 c. pecans, broken
1 pkg. butter pecan instant pie filling
1 c. milk
1 c. Cool Whip

Preparation

Mix margarine, brown 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 the butter pecan pie filling to 1 cup cold milk and mix until thick.
Fold in Cool Whip and pour mixture into cooled pie shell.
Refrigerate for 2 to 3 hours.