Choco-Nut Rum Pie

The Record’s “Recipe of the Week”:
Choco-Nut Rum Pie by Genevieve Tomson

CRUST:
1-1/2 cups Pecan Sandies cookies, crushed
1/4 cup margarine, melted

FILLING:
1 lg. pkg. chocolate pudding mix (not instant)
1-1/4 cups evaporated milk
1-1/4 cups water
4 T. rum
1-1/2 tsp. vanilla
1/8 tsp. cinnamon
1/2 cup pecans, chopped
Whipped Topping

For the crust: Mix the cookie crumbs and margarine together and press into a nine-inch pie plate. Bake at 350° for 10 minutes. Let cool.

For the filling: Cook the pudding as directed on the package - but use evaporated milk and water instead of milk. Take off the heat. Add the rum, vanilla, pecans and cinnamon. Stir well. Let cool, stirring twice while cooling.

Pour the cooled filling into the cooled crust. Top with the whipped topping. Refrigerate.