Creamy Pecan Pie

This is a little different twist to a pecan pie.

Creamy Pecan Pie

1 pkg. vanilla pudding
1 c dark corn syrup
3/4 c evaporated milk
1 egg, slightly beaten
1 c chopped pecans
1 frozen 9 inch regular pie crust shell

Preheat oven to 375 degrees. Blend together pudding mix and corn syrup. Gradually stir in evaporated milk and egg. Add pecans. Pour into pie shell. Bake until top is firm and just begins to crack about 40 minutes. Cool at least 2 hours before serving. Makes one 9 inch pie.

Photo courtesy cyclonebill, Creative Commons License.

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