1 (9 inch) prepared graham cracker crust
1 (1 ounce) package instant chocolate pudding mix
1 1/3 cups milk
1/2 teaspoon vanilla extract
1 cup white sugar
1 cup butter, softened
1 cup chopped pecans
2 teaspoons vanilla extract
2 eggs
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup milk
2 teaspoons vanilla extract
In a large bowl, mix pudding mix, milk, vanilla extract, sugar, butter and chopped pecans. Shape mixture into a pie shape. Place on pie crust. Place white sugar over pie; frost quickly.
Bake at 350 degrees for 55 minutes. Cool gently for 5 minutes; remove pie from pie crust and place over top of pan on wire rack. Refrigerate for at least 2 hours. Cool completely. Serve warm or at room temperature.
For the frosting: In a large saucepan or microwave-safe bowl, combine 2 tablespoons whipping cream, 1 tablespoon vanilla extract, 2 tablespoons sugar, 1/2 cup milk, eggs, 1 cup flour, baking powder, baking soda and salt. Cook over medium heat, stirring constantly, until mixture is thickened. Cool to room temperature; remove from pie and brush on top of pie. Refrigerate for at least 2 hours, or until set. Frost before serving.