Pecan custard pie

Yield: 1 Servings

Measure Ingredient
\N \N Pastry for 1-crust pie
1 cup Dark corn syrup
1 small Package vanilla instant pudding
¾ cup Light cream
1 \N Egg; beaten
1 cup Chopped pecans

Merry Christmas everyone. Here is a favorite of mine - from "Cakes, Cookies and Pastries"

Preheat oven to 325 degrees. Line a 9-inch pie plate with the pastry.

Gradually stir the corn syrup into the pudding mix, then add the cream and egg. Mix until smooth. Stir in the pecans. Turn into the lined pie plate.

Bake 50 minutes or until a cake tester comes out clean.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@...

(Vergie A Ewing) on Dec 23, 1997

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