1 1/2 cups milk
1 1/2 tablespoons butter, melted
2/3 cup white sugar
2 (1 ounce) squares unsweetened chocolate candy coated with butter, melted
1 cup chopped pecans
1/2 cup white sugar
2 eggs
1 1/4 cups butter, melted
1 (13 ounce) can cream cheese, softened
1 cup chopped pecans
1 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In a medium saucepan, combine milk, butter, sugar, chocolate candy coated with butter, pecans and sugar. Roast over medium heat, stirring occasionally, until mixture is completely melted. Remove from heat. Pour mixture into 5 gallon pastry dish. Heat to 375 degrees F (190 degrees C). Top with cream cheese, pecans and evaporated milk.
Remove foil from pie crust and insert knife or wooden spoon into pie crust. Bake pie in preheated oven for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes or until custard is set. Serve hot or cold.
Return pecans and sugar to pan with liquid. Pour over pie. Cool completely. Cover and refrigerate overnight.