1 (20 ounce) can evaporated milk
4 eggs
1/3 cup butter
1/3 cup packed light brown sugar
2 (3 ounce) packages instant chocolate pudding mix
1 (10 ounce) can crushed pineapple juice
1 (3.5 ounce) package instant chocolate pudding mix
1 (9 ounce) can sliced pecans
1/4 cup heavy whipping cream
1/4 cup chopped pecans
Bring a large pot of water to a boil; add evaporated milk, stirring until boiling; reduce heat. Gently stir in eggs, sugar and pudding mix. Cook, stirring constantly, for 5 minutes. Remove from heat; stir in pecans; cool on a wire rack.
Beat cream in large bowl until stiff. Stir in pecans; pour into pie crust. Chill filling in refrigerator.
On summer evenings, whip cream in large bowl until stiff; add whipped cream and pecans before stirring. Chill 1 hour before serving. Serve warm or cold.