1 pkg. instant butterscotch pudding mix
1 c. corn syrup
3/4 c. evaporated milk
1 egg, beaten
1 c. pecan halves
1 unbaked pie crust
Preheat oven to 425 degrees. Pierce pie crust with fork. Bake 9 minutes. Remove from oven and turn oven temp down to 325 degrees. Combine corn syrup, milk, and egg. Mix until well blended. Beat in pudding mix. Stir in pecans. Place pie crust on rimmed cookie sheet. Pour mixture into pie crust on cookie sheet. Bake 40 minutes until top is firm and just begins to crack. Cool 3+ hours before serving.
*This recipe is from my good friend Kathy Morrow and is a lot less sweet than traditional pecan pie : )
No comments:
Post a Comment