1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
2 cups milk
2 eggs
1 (8 ounce) package instant white chocolate pudding mix
1 (16 ounce) can evaporated milk
1 cup chopped pecans
In a small bowl, mix pudding mix, pudding mix, and milk. Add eggs and pudding mix. Mix well and spoon into graham cracker crust. Chill until firm.
In a medium saucepan, heat chocolate pudding mix on medium heat until boiling. Remove pie from heat. Drop pecans into hot pudding mixture. Return mixture to a warm place, stirring constantly, until pudding mixture is thickened. Refrigerate for at least 2 hours before serving.