Tuesday, November 30, 2010

Easy Pecan Pie

1 large package instant vanilla or butterscotch pudding

1 cup dark corn syrup

1 egg, slightly beaten

1/2 cup evaporated milk

1 cup chopped pecans

1 unbaked pie shell

Blend the pudding and syrup together. Add the milk and egg. Stir in the pecans.

Pour the mixture into the pie shell.

Bake for 40-50 minutes at 375 degrees or until the pie is firm.

Serve with whipped cream or ice cream.


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