If you love pecan pie, you’ll love this ultra-creamy pecan pudding pie too! A delicious layer of chopped pecans rests atop a velvety soft filling and a pecan-dusted pie crust.
It’s a lighter twist on a classic pecan pie, and it’s so easy to make!
Why You’ll Love This Pecan Recipe
- Rich pecan pie flavor – This pudding pie recipe has all the essence and flavor of a classic pecan pie but the sticky sweet taste is toned down with a creamier custard-like filling.
- Great for summer – We love traditional pecan pie and pecan pie bars as much as the next person but this chilled version is refreshing and perfect during the spring and summer season.
- Light and creamy – The whipped pudding filling is luxuriously soft and satisfying but sits light in the belly.
- Simple to make – Ready for the oven in minutes!
Ingredients
- Pecans – The recipe uses ground and chopped pecans so I like to start with pecan halves. I use this mini food chopper to finely grind some of them and I roughly chop the rest. (If you prefer, you can buy ready-made pecan meal to have on hand in your pantry.)
- Pie crust – To save time, I use a frozen deep dish pie crust, but you could absolutely make your own homemade crust if you prefer.
- Pudding mix – I use instant vanilla Jello for the perfect flavor complement.
- Whipped topping – Optional for garnish, but who wouldn’t want a billowy flourish of whipped cream on top?
Step-by-Step Directions
Step 1: Line pie crust with ground pecans (pecan meal), pressing into crust a bit.
Step 2: Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend.
Step 3: Add pecans.
Step 4: Pour into pie shell.
Step 5: Bake until top is firm, brown and just begins to crack, about 35–40 minutes. Cool completely before slicing.
Helpful Tips
- Using ground pecans on the bottom crust is optional. The pie is delicious with and without it, but I like the extra flavor it brings.
- To help prevent pie edges from burning, line the crust with aluminum foil or use a pie shield.
- Once the pie has cooled completely, it should be stored in the refrigerator.
- Delicious served with a garnish of whipped cream or scoop of vanilla ice cream.
Recipe FAQ
If you’re looking for a mild, more delicate sweetness, use light corn syrup. Dark corn syrup contains molasses and will add a richer, robust flavor to the pie. I prefer using light corn syrup in this recipe.
Line the crust with aluminum foil or use a pie shield. Remove it during the last 15-20 minutes of baking.
You bet! They float in the unbaked liquid and will rise to the top while baking for a pretty top.
Once the pie has cooled completely, it should be stored in the refrigerator.
Related Recipes
Pecan Pie Pudding Pie
Ingredients
- ¼ cup ground pecans
- 1 9-inch deep dish pie shell unbaked
- 1 3 oz pkg instant Jell-O Vanilla Pudding and Pie filling
- 1 cup corn syrup
- ¾ cup evaporated milk
- 1 egg slightly beaten
- 1 cup chopped pecans
- Optional: whipped cream
Instructions
- Preheat to 375 degrees. Spread ground pecans over bottom crust and gently press in. (Not all of it will press in.) Prick bottom and sides of crust with fork.
- In large bowl, whisk together pudding mix and corn syrup until fully incorporated. Gradually add evaporated milk and egg, until fully blended.
- Add pecans to pudding mixture. Pour into pie shell.
- Bake until top is firm, brown and just begins to crack, about 35–40 minutes.
- Cool at least 3 hours. Serve garnished with whipped cream.
Notes
- Using ground pecans on the bottom crust is optional. The pie is delicious with and without it, but I like the extra flavor it brings.
- To help prevent pie edges from burning, line the crust with aluminum foil or use a pie shield.
- Once the pie has cooled completely, it should be stored in the refrigerator.
- Delicious served with a garnish of whipped cream or scoop of vanilla ice cream.
Agnieszka says
I’m saving this recipe for Thanksgiving. Looks sooo good!!
Amy Liu Dong says
This pecan pudding pie looks so good and tasty. I will be making this for sure.