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| JELLO PUDDING PECAN PIE | |
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1 pkg. (3 1/4 oz.) Jello vanilla pudding and pie filling 1 c. corn syrup 3/4 c. evaporated milk 1 egg, slightly beaten 1 c. chopped pecans 1 unbaked 8 inch pie shell Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack about 40 minutes. Cool at least 3 hours. Garnish if desired. | |
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recipe reviews #10205
Mary Masters says:
This recipe has been a long-time family favorite. It's not as sticky sweet as others. My favorite story is when an in-law made pecan pie with a different recipe. My niece took one bite and through clenched teeth said to me, "You didn't make the pies, did you?"
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