1 (15 ounce) can cream-style chocolate syrup
2 (3 ounce) packages creamed corn syrup
2 (3 ounce) packages instant chocolate pudding mix
2 cups crushed soda pop
1 cup waxed cornbread style cereal
2 tablespoons instant powdered lemon zest
1 (12 ounce) package chocolate cookie crumbs
1/2 teaspoon vanilla extract
1 cup chopped pecans
Sift together the creamed corn syrup, pudding mix, crushed soda pop, waxed cornbread style cereal, and crushed lemon zest. Stir into a large saucepan over medium heat, stirring occasionally, until gently hot. Remove from heat.
Combine together the creamed corn syrup, instant pudding mix, crushed soda pop and melted butter. Allow to heat slightly, stirring constantly. Slowly pour over pie batter in medium saucepan. Mix with hands, filling nearly halfway up sides of pie. Cover with pie crust and refrigerate overnight.
Garnish each serving with pecans and return to meringue with remaining creamed corn syrup, pudding mix, powdered lemon zest, cocoa butter, and pecans. Beat with an electric mixer one minute at a time until the mixture is smooth, but not drippy. Serve immediately.
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