1 cup butter
1 cup white sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages instant vanilla pudding mix
1 (12 ounce) can large marshmallow creme
Heat oven to 425 degrees F (220 degrees C).
Beat butter and sugar together in small bowl; beat in flour, stirring just until incorporated. Mix in pecans and pecan halves. Stir in cream cheese and pudding mix; beat until well blended.
Fold marshmallow creme into pie filling. Chill pie in refrigerator. Serve warm or cold.