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. Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 coconut. Store leftover pie in refrigerator. Makes 8 servings. Recipe by: KRAFT Posted to MC-Recipe Digest V1 #751 by L979@aol.com on Aug 21, 1997
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 127 (100%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 15.4mg||5 %|
|Sodium 4.9mg||0 %|
|Potassium 7.3mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 127
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