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1 (3 1/4 oz.) vanilla pie filling (not instant) 1 c. corn syrup 3/4 c. evaporated milk 1 egg, slightly beaten 1 c. chopped pecans 1 pie shell, unbaked Blend pie filling with corn syrup. Gradually stir in evaporated milk and egg. Then add pecans. Pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack, approximately 40 minutes. Cool at least 3 hours. 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. |