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Coconut Praline Dream Pie




  1. Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.
  2. Beat whipped topping mix, 1 cup of the milk and vanilla extract in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks.
  3. Add remaining 1 3/4 cups milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally.
  4. Stir in 1 cup of the coconut. Spoon into pastry shell.
  5. Refrigerate at least 4 hours or until set.
  6. Garnish with remaining 1/3 cup coconut.
  7. Store leftover pie in refrigerator.

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