1 (8 ounce) container sour cream
1 (3 ounce) package instant vanilla pudding mix
2 tablespoons milk
1 1/2 cups vegetable oil
1 cup chopped pecans
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C). Turn oven off.
In a large bowl, mix sour cream and vanilla pudding mix. Beat until stiff. Stir in milk and oil. Mix until well blended.
Spread evenly into pie crust. Place over top of pie.
Bake in preheated oven for 90 minutes. Reduce heat to 250 degrees F (121 degrees C) and bake an additional 30 minutes. Pour through pie crust and sprinkle with pecans.
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