3 tablespoons butter or margarine
2 cups packed sweetened condensed milk
2 eggs, beaten
1 1/4 cups chopped pecans
1 (9 inch) prepared chocolate cookie crumb crust
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
3 tablespoons packed light brown sugar
1⁄ 2 cup margarine
1 (8 ounce) container frozen whipped topping, thawed
6 scoops vanilla ice cream topping, thawed
1 teaspoon chocolate syrup
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large saucepan mix together the sugar, milk, eggs, pecans, 1 cup chopped pecans and the chocolate cookie crust. Spread mixture on top of pecans.
Bake in preheated oven for 20 minutes, or until set. Cool completely. Remove crust from pan and sprinkle remaining pecans on top. Cool completely. Heat remaining margarine in microwave. Stir whipped topping into pie crust. Heat chocolate syrup in microwave. Spread over pie, seal edges of top crust. Fold over top crust and place seam side down in pan. Pour pie over pecans. Cool completely. Refrigerate 2 hours or overnight. Cut into squares. Top with whipped topping. Spoon frosting over pie. Chill at least 1 hour before serving.
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