Pudding Pecan Pie
|Vanilla instant pudding and pie filling/Butterscotch flavor instant pudding and pie filling||3 Ounce (1 Package, 4 Serving Size Jell O)|
|Corn syrup||1 Cup (16 tbs) (Light / Dark)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Egg||1 , slightly beaten|
|Chopped pecans||1 Cup (16 tbs)|
|8 inch unbaked pie shell||1|
Combine pie filling mix with corn syrup in medium bowl.
With electric mixer at low speed, blend.
Gradually add evaporated milk and egg; blend well.
Stir in nuts; pour into pie shell.
Bake in preheated 375Â° oven until top is firm and just begins to crack, 45 to 50 minutes.
Cool on wire rack at least 3 hours before serving.
Garnish with whipped topping and additional pecans, if desired.