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1
Heat oven to 475.
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2
Combine flour and salt in large bowl; cut in 6 tablespoons butter until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape into ball; flatten slightly.
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5
Roll out dough onto lightly floured surface into 12-inch circle.
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6
Fold into quarters.
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7
Place dough into ungreased 9-inch pie pan.
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8
Unfold, pressing firmly onto bottom and up sides.
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9
Trim crust to 1/z inch from edge of pan; crimp or flute edge.
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10
Prick bottom and sides of crust with fork.
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11
Bake for 8 to 10 minutes or until lightly browned.
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12
Cool completely.
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13
Set aside.
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14
Combine pecans, sugar and 2 tablespoons butter in 10-inch skillet.
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15
Cook over medium-high heat, shaking pan occasionally, until sugar turns golden (3 to 4 minutes).
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16
Do not stir.
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17
Pour nut mixture onto aluminum foil.
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18
Cool completely.
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19
Break into pieces.
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20
Prepare pudding & pie filling according to package instructions, except using 3 1/2 cups milk.
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21
Refrigerate 10 minutes.
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22
Meanwhile, beat whipping cream in large chilled deep mixer bowl at high speed until stiff peaks form (2 to 3 minutes).
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23
Gently stir 1 cup whipped cream into chilled filling.
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24
Cover and refrigerate remaining whipped cream.
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25
Pour filling mixture into cooled crust.
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26
Cover surface with plastic food wrap.
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27
Refrigerate 4 hours or overnight.
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28
Remove plastic food wrap.
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29
Sprinkle 1/3 cup nuts onto top of pie.
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30
Carefully spread remaining whipped cream on top.
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31
Sprinkle with remaining nuts.
