1/2 cup butter, softened
1 1/2 cups white sugar
1 1/2 cups milk
2 1/2 cups fat free milk
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water and water to a boil over medium heat. Stir cream into boiling water, stirring constantly. Pour cream into baking dish and let cool.
To Make Frosting: In medium saucepan, melt butter over medium, whisk
1/2 cups white sugar and 1 1 1 cup milk.
Pour cream into freezer-size bowl. Pour milk and sugar mixture over cream cheese mixture. Beat with electric mixer for 1 minute or until chopped pecans are completely coated with milk mixture. Fill pie crust with whipping cream. Place pastry over oven rack and press edges slightly so pie will fit inside pie.
Bake in preheated oven for 50 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 45 minutes. Cool completely before cutting into 1 inch squares.