13 oz pkginstant Jell-O Vanilla Pudding and Pie filling
1cupcorn syrup
¾cupevaporated milk
1egg slightly beaten
1cupchopped 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.