- 1 small box butterscotch cook and serve pudding and pie filling
- 2 tablespoons rum, brandy, whiskey, or sherry(optional)
- 1 cup chopped pecans
- 1 graham cracker or shortbread pie crust
- whipped cream or vanilla ice cream
Follow pie filling directions, substituting eggnog for milk and adding an optional flavoring if you wish. Remove from heat, mix in pecans. Pour into pie crust. Cool at room temperature for 1 hour, then cover and refrigerate overnight. Serve with whipped cream or vanilla ice cream.
Yield: 6 to 8 servings
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