2 cups chopped pecans
2 eggs, beaten
1/2 cup butter, melted
HERSHEY'S Sugar-Free Caramel Corn Syrup
1 cup boiling water
1 (10 ounce) package marshmallows
1 cup boiling water
1/2 cup vegetable oil
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
1 cup hot milk
1/3 cup nonfat evaporated milk
1/2 cup butter, softened
2/3 cup packed light brown sugar
1 cup chopped pecans
1 cinnamon stick
1 teaspoon vanilla extract
2 tablespoons boiling water
1 tablespoon butter, softened
1 egg
1 (15 ounce) can evaporated milk
1 pinch salt
1 egg white
1 teaspoon vanilla extract
2 tablespoons milk
1 cup chopped pecans
Beat milk and butter in large bowl until smooth. In small bowl, mix brown sugar, pecans, cinnamon stick, vanilla extract, cream of tartar, and vanilla extract; beat into milk mixture in medium bowl.
Pour water into pastry bag through 1 stalk. Press pecans into center of pastry. Press marshmallow mixture over pecans. Chill in refrigerator.
Divide caramel pie in half. Copy the filling and bottom of pie in freezer freezer bag. Fill each half of pie with marshmallow mixture. Roll remainder of pie with remaining marshmallow mixture. Chill for at least 1 hour.
Mix remaining 3 tablespoons sugar and 1/2 cup evaporated milk in small bowl; pour mixture into pie shell. Chill for at least 1 hour while filling is chill. Beat butter, egg white, evaporated milk, 1/2 cup pecans, and 1 cinnamon stick in small bowl until light and fluffy. Pipe 1/2 cup of filling into pie crust. Chill 2 hours before serving.
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