Spread caramel topping on bottom of pie crust; sprinkle with pecans.
Refrigerate.
Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust.
Place plastic wrap on surface.
Refrigerate 3 hours.
Spread caramel topping on bottom of crust; sprinkle with pecans.
Refrigerate.
Stir pudding mix into milk in large saucepan.
Cook and stir on medium heat until mixture comes to full boil.
Cool 5 minutes, stirring twice.
Pour into crust. Place plastic wrap on surface of filling.
Refrigerate 3 hours. Garnish as desired.
Store leftover pie in refrigerator.
Makes 8 servings.
des of 9\" glass pie plate.
Freeze for
Spread caramel topping on bottom of crust.
Sprinkle with pecans.
Refrigerate.
Stir pudding mixes into milk in medium saucepan.
Stirring constantly, cook on medium heat until mixture comes to full boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into crust.
Place plastic wrap on surface of filling.
Refrigerate 3 hours or until set.
Garnish with Cool Whip.
Store leftover pie in refrigerator.
Makes 8 servings.
9 to 10-inch pie pan with vegetable oil.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Spread caramel topping on bottom of crust; sprinkle with pecans.
Refrigerate.
Stir pudding mix into milk in large saucepan; cook and stir on medium heat until comes to full boil. Cool 5 minutes, stirring twice.
Pour into crust.
Place plastic wrap on surface of filling.
Refrigerate 3 hours.
Garnish as desired.
Store leftover pie in refrigerator.
Spread caramel topping on bottom of crust; sprinkle with pecans.
Refrigerate.
Stir pudding mixes in medium saucepan. Stirring constantly, cook over medium heat until a full boil. Remove from heat.
Cool 5 minutes, stirring twice.
Pour into crust.
Place plastic wrap over pie.
Refrigerate 3 hours or until set.
Garnish with Cool Whip.
Sprinkle with additional chopped pecans and drizzle with caramel topping.
up chopped pecans, pour into pie crust. Combine cream cheese, sour
hopped pecans.
Pour into pie crust.
In a blender
Bring caramel topping to a boil in saucepan, stirring constantly.
Pour into pie shell.
Arrange pecans on top; chill. Combine pie filling mix and milk in a medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool 5 minutes, stirring twice.
Pour into a pie shell; place plastic wrap on surface of filling.
Chill 3 hours.
Remove plastic wrap. Cover with whipped topping.
Drizzle with additional caramel topping.
Garnish with pecans.
Sprinkle toasted pecans on pie crust.
Heat caramels and
Heat topping over medium heat until it boils, stirring constantly.
Pour into pie crust.
Arrange pecans on top and chill.
Cook milk and pie mix over medium heat until mixture comes to a full boil.
Cool (not cook, cool); stir twice.
Pour over nuts in crust.
Cover surface with plastic wrap.
Chill 3 hours. Remove wrap and put Cool Whip around top.
Drizzle with additional caramel topping and pecans.
Combine eggs, sweetened condensed milk and butter; mix well. Stir in nuts and morsels.
Pour into pie crust.
Bake at 350 for 35-40 minutes or until a knife inserted near center comes out clean.
Cool completely on a wire rack.
Drizzle with caramel topping.
Bring butterscotch topping to boil in a small sauce pan, stirring constantly. Pour into pie shell. Arrange pecans on top; chill. Prepare pudding with milk as directed on package. Pour into pie shell; place plastic wrap on surface of filling. Chill 1 1/2 hours. Remove plastic wrap. Cover with cool whip. Makes 8 servings.
br>Place Regular 9\" pie shell on a cookie sheet
Place caramels and evaporated milk in a heavy saucepan.
Heat over medium to low heat, stirring continually, until smooth, about 5 minutes.
Stir in 1 cup chopped pecans.
Pour into pie crust. Combine cream cheese, sour cream, and milk in a blender.
Process until smooth.
Add pudding mix; process for about 30 seconds longer.
Preheat oven to 350\u00b0.
Combine eggs, milk and butter. Stir in nuts and chips. Pour into pie crust. Bake 35 to 40 minutes or until a knife inserted near center comes out clean. Cool. Best if served at room temperature with caramel topping. Refrigerate leftovers. Servings: 8.
Melt caramels and evaporated milk over medium heat; stir constantly until smooth. Stir in pecans. Pour into pie crust.
Preheat oven to 325\u00b0.
Combine eggs, sweetened condensed milk and butter.
Stir in nuts and chips.
Pour into pie crust.
Bake 35 to 40 minutes or until a knife inserted near center comes out clean.