Praline Pie

1. 1

   Mix margarine, brown sugar and pecans together and pour into unbaked pie shell; bake at 400u00b0 until pie shell is golden brown and praline mixture is bubbly.

2. 2

   Remove from oven and set aside to cool.

3. 3

   Add the butter pecan pie filling to 1 cup cold milk and mix until thick.

4. 4

   Fold in Cool Whip and pour mixture into cooled pie shell.

5. 5

   Refrigerate for 2 to 3 hours.

No additional tips available.