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1 pie
suggest servings
| 1/2 | cup | pecans | walnuts, or almonds, chopped |
| 1/3 | cup | butter | or margarine |
| 1/3 | cup | brown sugar, light | firmly packed |
| 1 | each | pie shell (9 inch) | baked, cooled |
| 2 | envelopes | whipped topping mix | |
| 2 3/4 | cups | milk | cold, divided |
| 1 | teaspoon | vanilla extract | |
| 2 | packages | instant pudding mix, vanilla | |
| 1 1/3 | cups | coconut | flaked |
Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil.
Boil exactly 30 seconds.
Spread on bottom of pastry shell.
Cool.
Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks.
Add remaining 1 3/4 milk and pudding mixes, blend on low speed.
Beat on high speed 2 minutes, scraping bowl occasionally.
Stir in 1 cup of the coconut.
Spoon into pastry shell.
Refrigerate at least 4 hours or until set.
Garnish with remaining 1/3 coconut.
Store leftover pie in refrigerator.
| % Daily Value* | |
| Total Fat 45.0g | 69% |
| Saturated Fat 22.0g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 1098mg | 46% |
| Total Carbohydrate 74.0g | 25% |
| Dietary Fiber 3.0g | 13% |
| Sugars 57.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 16% | Vitamin C | 1% | |
| Calcium | 23% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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