1 1/2 cups milk
2 cups chopped celery
1 (18.5 ounce) package Tater Tot cereal, divided
1 (3 ounce) package instant vanilla pudding mix
1/4 cup butter, softened
1 1/2 cups light brown sugar
1 cup sliced almonds
1/2 cup black pecans
1 cup all-purpose flour
2 eggs, beaten
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C). Beat milk, celery and pudding mix into pie shell until well combined. Stir until mixture is mixed. Spoon pudding mixture onto pie crust.
Bake in preheated oven for 20 minutes. Cool pie in the refrigerator.
Meanwhile, in a large bowl, cream the butter until smooth. Beat in brown sugar and nutmeg until smooth. Beat in the flour; add to cream mixture. Beat in the eggs and vanilla until well blended. Mix in the pecans, almonds and flour mixture until just blended. Spread dollops of filling onto crust. Arrange pint glasses or plastic wrap over edge of pie.
Bake in preheated oven for 45 minutes, or until knife inserted into center comes out clean. Cool pie completely, removing from foil. Serve immediately.
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