While not half as rich as traditional pecan pie, you may forgive and forget after you spend about 5 minutes making this easy dessert!
1 package (3¼-ounce) instant Jell-O Vanilla Pudding and Pie filling
1 cup corn syrup
¾ cup evaporated milk
1 egg slightly beaten
1 cup chopped pecans
1 unbaked, 8-inch pie shell
Optional: whipped cream, extra chopped pecans
Preheat to 375. Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend.
Add pecans. Pour into pie shell.
Bake until top is firm, brown and just begins to crack, about 35–40 minutes.
Cool at least 3 hours. Garnish with whipped cream and extra chopped pecans if desired.
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