Recipe by Kathy Mowery
"Pie with a vanilla pudding filling and a pecan layer on the bottom."
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1 (9 inch)
pie crust, baked
packed brown sugar
1 (5 ounce) package
instant vanilla pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
I made this for Thanksgiving and my family fought over it. It was that good.
Is this supposed to use regular pudding that is cooked rather than instant? Otherwise, why would it say to "cool" the pudding after preparing it? There are also other small errors, which I corrected. I would make some changes next time as I believe the basis of the recipe is worthwhile.
This pie is AMAZING! The praline layer is incredible...just use real butter. The recipe says 3 cups for the filling and the pie was really runny. 2 cups are plenty. I rated this 4 stars for the recipe, but the pie tastes like 5 stars. I'll make again with only 2 cups milk. Yum...thanks for sharing!
I made this pie for my Husband to take to work. I am giving it 5 stars even though I didn't get to taste it because he and all of the guys guys raved about how delicious it was! One even asked for the recipe :o)
This pie recipe is definitely a keeper. I was a little leary of trying a new recipe for Thanksgiving and it not being any good. But that was really not the case with this recipe. Everyone LOVED it! Thanks for sharing!
This was super easy to make and the whole pie was gone after the first bite. Word spread around the party how good it was and folks just devoured it. LOVED IT!
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Praline Delite Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 241
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