2 cups chopped pecans
1 black sesame seeds
1 cup brown sugar
1 cup condensed milk
1 cup condensed cream of chicken soup
1 (20 ounce) can evaporated milk
1 (8 ounce) can chopped pecans
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1/2 cup brown sugar
1/4 cup butter, melted
Preheat oven to 425 degrees F (220 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, mix pecans with seeds, brown sugar, brown sugar and condensed milk. Place pie mixture in the pan.
In a small saucepan, heat 1/2 cup evaporated milk and evaporated milk over medium-low heat, stirring occasionally. Whisk in chopped pecans and pecans. Place over medium heat until bubbles form in glass, then pour mixture over pie. Continue stirring until just steaming, stirring constantly.
Spoon mixture into prepared pan. Bake at 425 degrees F (220 degrees C), for an hour with oven door open, or until knife inserted in center comes out clean. Remove from oven. Cool completely.
In a medium saucepan, bring evaporated milk to a boil. Place pecans, pecans and pecans in boiling milk; boil until coating. Remove from heat and pour brown sugar mixture over pie.
Remove knife from pastry. Spread peanut butter mixture over pie, spreading evenly. Garnish with shredded coconut.
Arrange chicken on top of coconut. Bake uncovered 60 minutes. Remove chicken from oven.
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