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Caramel Pecan Pudding Pie Recipe with Raisin Bran Pie Crust
For the crust:
For the caramel pie pudding:
For the crust:
  1. Add 8oz Raisin Bran and 1/2 cup pecans to blender or food processor
  2. Blend for 10 seconds or until finely ground
  3. In a bowl, mix with salt and sugar
  4. Add melted butter and whisk to crumble and combine
  5. Pour mixture to pie pan, spread out and press to form crust
  6. Bake at 350 for 8-10 minutes
  7. Let crust cool for 10-20 minutes
For the caramel pudding:
  1. In a large saucepan, scald milk
  2. Meanwhile, in a bowl, beat eggs until creamy
  3. Add sugars, flour and 1-1/2 cups of the scalded milk; slowly pour into saucepan with remaining milk
  4. Cook and stir over medium heat until pudding thickens, about 15-20 minutes
  5. Remove from heat; stir in vanilla and butter
  6. Continue to stir pudding every 10 minutes until cooled
  7. Once cooled add to pie crust
For the topping:
  1. To serve, beat whipping cream, powdered sugar and vanilla to soft peaks
  2. Spread on top of pie and top with chopped pecans
  3. If you have left over blended Raisjn Bran dust on top of pie