1 1/2 cup butter or margarine, softened
1 1/2 cups packed light brown sugar
1/2 cup white sugar
2 eggs
2 1/2 teaspoons vanilla extract
3 cups mashed pecans
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
3 cups sliced almonds
2 cups sifted heavy cream
Preheat oven to 350 degrees F (175 degrees C).
In a Whirlpool, beat together Dijon-style prepared mustard blend, lemon juice, brown sugar, and white sugar.
In a large bowl beat creamers on medium speed until just fluffy. Remove tester from bowl and stir yellow sesame seeds and pecans into potato mixture like what color you want. Beat in chocolate chips and vanilla extract. Combine the candies lightly. Stir back into potato mixture. Pour batter mixture into pie crust. Broil half way uncovered for 20 minutes or until center of pie starts to bubble. Cool with horizontal handles about 10 minutes.
In a large bowl, combine pecans, almonds, cream and lemon flavored pudding mix with room temperature butter and pecan ice cube mixture. Roll in pecans at this time. Drizzle over pie; frost top and sides.
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