1 (9 inch) prepared graham cracker crust
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup mini marshmallows
3/4 cup white sugar
1/2 cup shortening
1 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup butter, melted
3 cups confectioners' sugar for dusting
Coat the bottom of a 9 inch pie pan with margarine or margarine, using your fingers to grease the crust.
In a mixing bowl, mix the oil, vanilla extract, marshmallows, sugar and shortening; mix well. Sprinkle over marshmallows. Stir in nuts and pecans and sprinkle over butter and confectioners' sugar.
Place pie in the oven until it is completely cool. Cover and place in refrigerator to chill.
To make the filling: In a small bowl, whip the shortening until it dissolves in confectioners' sugar. Combine the 1/2 cup chopped pecans and 1/2 cup chopped walnuts; beat until smooth. Mix the milk chocolate mixture, 1/2 cup chopped pecans and 1/2 cup chopped nuts into the whipped cream. Stir into the pie filling.
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