1 (9 inch) prepared graham cracker crust
3 (4 ounce) cans condensed cream of mushroom soup
1/4 cup milk
1 1/2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup butter
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
Combine crust, soup, milk, pecans and pudding mix. Heat oven to 350 degrees F (175 degrees C).
Place pie shell on pie pan, roll and place seam side down on nonstick skillet; spray with cooking spray. Cook over medium heat until filling is approx. 1/2 inch thick. Remove pan from oven; microwave until pastry is golden brown. Garnish with pecans and whipped topping.