Holiday Pra­line De­light Pie

EGO - - Recipes -


(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 at 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.

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