Peanut Butter Praline Pie

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 6 tablespoons baking cocoa
• 1/3 cup confectioners' sugar
• 1/4 cup butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/3 cup butter, cubed
• 2 tablespoons water
• 1/2 cup chopped pecans
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 2 cups 2% milk
• 1 package (10 or 11 ounces) peanut butter chips
• 1 cup whipped topping
• Pecan halves and additional whipped topping

1. In a large bowl, combine the wafer crumbs, cocoa and confectioners' sugar; stir in butter. Press into a 9-in. pie plate. Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
2. In a large saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust; refrigerate.
3. Meanwhile, in a large saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour.
4. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

vanilla wafers, baking cocoa, sugar, butter, brown sugar, sugar, cornstarch, butter, water, pecans, vanilla pudding, milk, peanut butter, topping

Taken from www.tasteofhome.com/recipes/peanut-butter-praline-pie/ (may not work)