PECAN PRALINE PIE
1 (9 inch) pie shell
5 1/2 TBS unsalted butter
1/2 cup packed brown sugar (pack it down in the measuring cup)
1/3 cup finely chopped pecans (plus more for garnish)
1 (5 oz) box instant vanilla pudding mix
1 3/4 cups cold milk
1 (8oz) carton Cool Whip, thawed (or whip your own heavy cream but this was quicker)
Preheat your oven to 350 degrees.
Bake empty pie shell for 5 minutes. I like to put it on a baking sheet to make it easier to handle.
Meanwhile, melt butter and sugar in a small saucepan. Add chopped pecans.
After baking the pie shell for 5 minutes, pour the melted butter mixture into it and bake it for 5 minutes more.
While the pie is cooling, whisk together the vanilla pudding mix and cold milk for 5 minutes or until thickened.
Once it is thickened, remove 1 cup of the pudding to another bowl. Add HALF of the Cool Whip to the 1 cup of pudding and gently fold it together.
Now you should have the original pudding mixture and a lightened, fluffier version.
When the pie is completely cooled, pour the original pudding mixture into the pie shell and spread to cover.
Next, pour the Cool Whip/pudding mixture over the top and spread to cover.
Chill the pie thoroughly in the fridge (at least 1 hour) before slicing.
Slice and garnish with extra Cool Whip and chopped pecans, if desired (I desire!).
There is a layer of "candy" baked onto the bottom of the pie (see it in the photo above). It, along with the creaminess of the pudding layers combine to give you the flavor of a praline! It is out of this world good! My Mama and Daddy absolutely loved it! I served it to them with a cup of Dark Roast Community Coffee (A Louisiana favorite). That is pretty much Louisiana in a nut shell (again, no pun intended) good times with family, good food and a good cup of coffee!