1 (17 ounce) package pecan pie filling
1 3/4 cups water
1 1/2 cups milk
1 1/2 tablespoons molasses
1 cup butter, softened
1 egg, beaten
1 tablespoon vanilla extract
1/4 cup molasses
1 (3.5 ounce) package instant coconut cream pudding mix
2 tablespoons powdered brown sugar
1 (15 ounce) can evaporated milk
In a large saucepan, bring water, milk, molasses and butter to a boil. Stirring constantly, bring milk mixture to a boil, stirring frequently.
Pour pudding mix into saucepan with milk mixture. Stirring constantly, bring to a boil. Boil, stirring constantly, until thickened, about 10 minutes.
Remove from heat and pour over pie filling. Seal pot and allow to stand for several minutes.
Pour into empty pastry bag and pipe icing strips into hollowed out pastry.
Flatten pastry restlessly using fork and knife until slightly oversized, about 2 minutes.
Pour into crust over pie filling. Chill overnight or 24 hours. Refrigerate pie.