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1 (3 1/4 oz.) pkg. vanilla pudding (not instant) 1 c. light corn syrup 3/4 c. evaporated milk 1 egg, slightly beaten 1 c. pecans, chopped 1 unbaked 8-inch pie shell Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell. Bake at 375 degrees about 40 minutes until top is firm and just begins to crack. Cool at least 3 hours. Garnish if desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |