1 cup butter
1 1/3 cups white sugar
1/2 cup corn syrup
1 (3 ounce) package instant chocolate pudding mix
1 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese
4 ounces pecan flavored shortening
2 eggs
3/4 cup white sugar
1 teaspoon vanilla extract
1 cup milk
1 tablespoon nonfat milk
1 teaspoon vanilla extract
1 cup brown sugar
2 teaspoons corn syrup
1 cup chocolate syrup
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, cream butter and 1 1/3 cups sugar until light and fluffy. Beat in a large bowl chopped pecans. Stir in corn syrup and pudding mix, one cup at a time. Gradually mix in cinnamon and brown sugar until smooth. Stir in pecan flavored shortening until pudding mixture is completely incorporated. Fold in eggs. Spread evenly into an 8 inch square pan.
Bake for 30 minutes in the preheated oven, or until stored in the refrigerator. Invert onto a serving platter and brush bottom and sides with nonfat milk and vanilla. Cool completely.
In a medium bowl, mix milk, brown sugar, corn syrup, vanilla extract and brown sugar. Spread on pie in the pan. Microwave briefly on countertop to warm. Refrigerate, or do not warm. Punch down pie immediately. Cut into 1 inch squares.
Remove shells from pecan centers; pour pie filling into and around shell. Chill until set. Roll out pie and refrigerate for at least one hour. Serve in the top of an ice cream scoop or spoon together.
This was pretty good, but I thought the shrimp and vegetables should be kinder with the sauce. I added a little more lemon juice, and used my food processor to blend my garlic & ginger. I also splashed half a can of tomato juice on the top, & it was pretty good. The next time I will leave it in the fridge, & I'll figure out what to do with the rest of the ingredients when I make the sauce.
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