Directions: |
Directions:Mix the brown sugar, 1/3 c. oleo, and pecans together. Pour the pecan mixture into the pie shell and spread evenly along the bottom. Bake at 450ºF for 5 minutes. Allow to cool completely. Mix all remaining ingredients including the lump of oleo, except for Dream Whip, in a sauce pan over medium heat. Cook until it reaches a pudding consistency. Allow to cool completely. Spread half of pudding mixture over cooled pecan mixture in pie shell. Whip package of Dream Whip as directed on the package. Add half of Dream Whip to the remaining half of the pudding mixture and mix. Pour this mixture onto the plain pudding. Decorate the top with the remaining Dream Whip. Garnish with chopped pecans. Refrigerate. |
Personal
Notes: |
Personal
Notes: This pie is named after long time Sterling City, Texas resident, Edwina Cope...a kindred spirit to our own Audrey Williams. She called this pie "Christmas Pie" and the McEntire branch usually makes it for Christmas.
This pie holds a special place in my heart because it led to what has become known as the "Great Christmas Miracle." While making this pie for Christmas dinner one year when I was around thirteen or fourteen years old, I neglected to continuously stir the pudding portion of this recipe as it cooked over the stove. My mom (Cathy), who was already flustered with trying to create the perfect Christmas dinner for her in-laws, told me to stir the pudding. Five minutes later, when I was still not stirring the pudding, my mom angrily proclaimed, "If this pie is edible, it will be the first Christmas miracle in this house!" To her chagrin, the pie was delicious.
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