1 (3 ounce) package KRAFT® Chocolate Chip Pumpkin Pie Crust
1/2 cup butter
1 (3 ounce) package instant chocolate pudding mix
1 cup chopped pecans
1 pint heavy whipping cream
1 3/4 cups milk
1/4 cup butter
1/2 cup packed light brown sugar
1 (8 ounce) package cream cheese
1 egg, beaten
1 (8 ounce) container frozen whipped topping, thawed
1 (4 ounce) can evaporated milk
1 (1.5 ounce) square unsalted butter
1 pinch salt
Preheat oven on broiler setting.
To Make Pie Crust: Stir together butter, pudding mix, pecans, cream cheese, milk, whipping cream and 1/4 cup sugar. Press mixture into bottom and 1 inch up sides of 10 inch springform pan. Place second crust over pecans. Cover with second crust. Place third crust over pecans. Drive crepe through outer edges of pan, edges covering. Place second pan on bottom pan.
To Make Filling: In a large bowl, cream together cream cheese, egg, butter and 1/2 cup sugar. Beat cream cheese mixture into whipping cream and heart of vanilla ice cream filling into crepe. Mix together cream cheese mixture, evaporated milk, 1/2 cup brown sugar and 1 teaspoon salt. Pour filling into prepared pan.
Bake in preheated oven for 45 minutes, until pie is golden, and filling is bubbly. Cool slightly before cutting into squares.
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