Praline Pie

1 deep dish un-baked pie shell
1/4 cup margarine melted
1/2 cup brown sugar
2/3 cup pecans, chopped
2 pkg butterscotch instant pie filling
2 cups milk
1 cup whipped topping

Mix margarine, brown sugar and pecans together and pat into un-baked pie shell. Bake a 400F until pie shell is brown and praline mixture bubbly. Cool. Next add butterscotch pie filling to 2 cups cold milk and mix until thick. Fold in whipped topping and pour into cooled pie shell. Refrigerate. Serve with another scoop of whipped topping.

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Cajun Country -- New Iberia, Louisiana