1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 cup white chocolate syrup
4 egg whites
1 (8 ounce) can chopped pecans
1/2 cup evaporated milk
2 cups sliced almonds
Place all ingredients in a medium mixing bowl. Stir until ingredients are fully combined. Cover and refrigerate overnight.
Break crust into 8, leaving 1/2 inch criss cross to seal. Melt white chocolate syrup, oil in a mixing bowl. Beat in vanilla extract. Stir in whipped cream, pecans and almonds. Pour mixture into crust. Chill 8 hours in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Bake pie for 30 minutes or until filling is firm.
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