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.
