Directions:
- Pour ice cream topping into pie shell; you may have to tilt the shell around so the topping spreads evenly .
- Arrange pecans on the topping and chill 15-20 minutes .
- While chilling, combine pie filling mix and milk in a saucepan; blend well .
- Cook and stir over medium heat until mixture comes to a full boil .
- Remove from heat; cool 5 minutes , stirring twice .
- Pour over nuts in pie shell.
- Cover with plastic wrap and chill at least 3 hours .
- Serve with a dollop of cool whip on top .
- This is also good if you stir 1-2 cups of semi sweet chocolate chips into the pudding once cooled and before spreading it over the pecans .
- Really rich, though .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.85 Kcal (2026 kJ) | ||
| Calories from fat | 353.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.31g | 60% | |
|---|---|---|---|
| Cholesterol | 39.21mg | 13% | |
| Sodium | 191.48mg | 8% | |
| Potassium | 287.21mg | 6% | |
| Total Carbs | 30.12g | 10% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 143.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 300.44 Kcal (1258 kJ) | ||
| Calories from fat | 219.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.41g | 60% | |
|---|---|---|---|
| Cholesterol | 24.35mg | 13% | |
| Sodium | 118.89mg | 8% | |
| Potassium | 178.33mg | 6% | |
| Total Carbs | 18.7g | 10% | |
| Sugars | 5.06g | 33% | |
| Dietary Fiber | 1.76g | 11% | |
| Protein | 3.94g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 7% | |
| Calcium | 88.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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