Prepare Praline Mixture, cook until it starts to bubble, then add Pecans.
Pour into pie shell and bake in 425 degree oven for 5 minutes or until it bubbles.
Cool in refrigerator.
Prepare Butterscotch Pudding according to package directions for pie filling.  Cool.
Spoon pudding onto praline mixture and top with Dream Whip.  Refrigerate before serving.

Preheat the oven to 350oF. Slice the strawberries (by hand, please, using a food
processor will make the pie runny). Toss the slices together in a bowl with the
sugar and the liqueur, tasting for sweetness. Stir in the sour cream until the
mixture is well blended. Spread evenly into the prepared pie shell and bake in the
preheated oven for 25 to 30 minutes. Let cool on a wire rack for 15 minutes and
then refrigerate until serving time (at least two hours).