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| 1 Pkg. | Vanilla or Butterscotch Instant Pudding (4 srv.) |
| 1 Cup | Light or Dark Corn Syrup |
| 3/4 Cup | Evaporated Milk |
| 1 | Egg, slightly beaten |
| 1 Cup | Chopped Pecans |
| 1 | Unbaked 8 inch Pie Shell |
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| 1. |
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, blending well. Add pecans and pour into pie shell. |
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| 2. |
Bake at 375 degrees until top is firm and just begins to crack, about 45 to 50 minutes. Cool at least 3 hours before cutting. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings: 6
Prep. Time: 45 Minutes
Utensils:
Notes: |
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