Praline Pie

Directions

1. 1
   Mix margarine, sugar and pecans together and pour into unbaked pie shell.
2. 2
   Bake at 400° until pie shell is golden brown and praline mixture is bubbly.
3. 3
   Remove from oven and set aside to cool. Add butterscotch pie filling to milk and mix until thick.
4. 4
   Fold in Cool Whip and pour into cooled pie shell.
5. 5
   Refrigerate for 2 to 3 hours.
6. 6
   Serve with more Cool Whip on top if desired.