1 (9 inch) prepared chocolate cookie crumb crust
1 (3.3 ounce) package instant pudding mix
1 2/3 cups cold water
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 cup white sugar
1 1/2 cups milk
1/2 cup unsalted butter
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
1/2 cup pecans
4 tablespoons milk
1/2 cup confectioners' sugar
2 cups pitted pecans
3 tablespoons milk
8 1/2 cups white sugar
Preheat oven to 375 degrees F (190 degrees C).
In a skillet over medium heat, melt the butter and brown all the sugar and shortening. Add the eggs one at a time, then the milk and vanilla. Mix until all the milk evaporated. Stir together the flour, salt and 1/4 cup of sugar; gradually stir into the creamed mixture. Stir in the pecans, then pour into the prepared crust.
Bake for 15 to 18 minutes or until a knife inserted comes out clean. Cool completely before pecan filling. Prepare Frozen Cream Syrup: Cut vanilla into 4 cups of loose confectioners' sugar. Stir together all the pudding mix and 1/2 cup of milk. Divide the pudding into four 6-ounce containers. Freeze six until 1/2 full.
To make the fruit filling: In a small saucepan, whisk together the sugar and 8 1/2 teaspoons of milk, until smooth and shiny. Heat 1/2 the milk into the butter, then quickly stir in 2 large eggs. Let the two small ones stand the milk until boiling; then pour the pudding mixture into the other six prepared vanilla containers.
Let the mixture cool for 1 to 2 hours before serving.