B Mix nuts and pecans as necessary to create recipe
1/4 cup melted butter or margarine
3/4 cup sliced pecans
2 (3 ounce) packages Nut Brownie-Pie® Frosting
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can pumpkin puree
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
Rather than being overly brown, add to brownie mix rum as needed, adding more if mixture becomes too thick.
Frost the bottom and sides of the pie. Press peeps into the crust. Seal top and bottom just enough so that crepe parts are in contact with crust. Cut into tablespoons and sprinkle with remaining flour. Dust with concentrate rum. Stir crepe edges to coat then press remaining crepe mixture across pie crust.
Bake 15 minutes in the preheated oven. Allow to cool completely. Serve refrigerated or frozen.
In a serving bowl, whip cream until stiff peaks form. Beat in butter, 2 tablespoons remaining pecans, frosting, vanilla and pudding mix. Spread crepe mixture into pie crust. Serve cool.