Praline Pie

Ingredients

• 1 deep dish unbaked pie crust
• 14 c margarine melted
• 12 c brown sugar
• 23 c pecans chopped
• 2 pkg butterscotch instant pie filling
• 2 c milk
• 1 c Cool Whip

Directions

1. Mix margarine brown sugar and pecans together pat into unbaked pie crust
2. Bake at 400 until pie crust is brown and praline mixture is bubbly
3. Cool
4. Next add butterscotch pie filling to 2 cups cold milk
5. Mix until thick
6. Fold in Cool Whip and pour into cooled pie crust
7. Refrigerate
8. Serve with a scoop of ice cream