↑

  • Recipe Index
    • Appetizers
    • Casseroles
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • Desserts
      • Instant Pot
      • Holidays
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

  • About Me
  • Terms of Use | Privacy Policy

Eat Move Make

recipes | DIY | lifestyle

  • Recipe Index
    • Appetizers
    • Casseroles
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • Desserts
      • Instant Pot
      • Holidays
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty
Home » Recipes » Desserts » Pies » Pecan Pudding Pie

Pecan Pudding Pie

By: Liz  /  Published: August 9, 2021  /  Updated: November 27, 2022  /   Leave a comment

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Jump to Recipe Print Recipe

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!

slices of pecan pudding pie on plates

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

labeled ingredients for pecan pudding pie
  • 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.

ground pecans on pie crust

Step 2: Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend.

filling for pecan pie with pudding

Step 3: Add pecans.

pecan pudding pie filling

Step 4: Pour into pie shell.

pecan pie with filling in unbaked crust

Step 5: Bake until top is firm, brown and just begins to crack, about 35–40 minutes. Cool completely before slicing.

pecan pudding pie on wire rack

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

Should I use light or dark corn syrup?

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.

How do you prevent the pie edges from burning?

Line the crust with aluminum foil or use a pie shield. Remove it during the last 15-20 minutes of baking.

Will the pecans rise to the top on their own?

You bet! They float in the unbaked liquid and will rise to the top while baking for a pretty top.

Does pecan pudding pie need to be refrigerated?

Once the pie has cooled completely, it should be stored in the refrigerator.

plate of pecan pudding pie

Related Recipes

  • Classic Pecan Pie Recipe
  • Pecan Pie Bars Recipe
  • Chocolate Pecan Cookie Crisps
  • Chocolate Dipped Orange Logs
  • Red Raspberry Croissant Bread Pudding
plate of pecan pie

Pecan Pie Pudding Pie

Liz – Eat Move Make
Ultra-creamy pecan pudding pie with a delicious layer of chopped pecans atop a velvety soft filling and a pecan-dusted pie crust.
5 from 12 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8
Calories 411 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 411kcalCarbohydrates: 51gProtein: 5gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 27mgSodium: 160mgPotassium: 176mgFiber: 2gSugar: 36gVitamin A: 97IUVitamin C: 1mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Desserts Pies Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Primary Sidebar

liz mays photo

Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

recipes in your inbox

Subscribe for the latest updates

Thank you!

You have successfully joined our subscriber list.

.

Winter Comfort Food

bowl of tortilla soup

Slow Cooker Chicken Tortilla Soup

hamburger soup in bowls on white table

Hamburger Noodle Soup

cincinnati chili 5 way on table with extra toppings

Cincinnati Chili

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

roasted red pepper soup in bowls

Roasted Red Pepper Soup with Potatoes

posole with tortilla strips

Chicken Pozole Verde Recipe

bowl of mulligan stew

Mulligan Stew Recipe

tomato tortellini soup in bowls and in the pot

Tomato Tortellini Soup Recipe

A close up of a bowl of soup

Fire Roasted Tomato Basil Soup

A bowl of soup, with Cauliflower and rice

Creamy Vegan Cauliflower and Rice Soup

Popular Posts

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

hand holding symphony brownie

Symphony Brownies

close-up Bisquick impossible cheeseburger pie

Bisquick Impossible Cheeseburger Pie Recipe

mock chow mein casserole in dish on table

Mock Chow Mein Casserole Recipe

cranberry chili meatballs

Slow Cooker Cranberry Chili Meatballs Recipe

slow cooker turkey tenderloin

Slow Cooker Turkey Tenderloin with Maple Glaze and Wild Rice

A plate of cookies

Pistachio Pudding Cookies with Chocolate Chips

olive salad in bowl

Muffuletta Olive Salad Recipe

eat move make featured in graphic

Footer

Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

recipes in your inbox

Subscribe for the latest updates

Thank you!

You have successfully joined our subscriber list.

.
©2023, Eat Move Make / About / Terms Of Use / Privacy Policy / Site by Pixel Me Designs