This pecan pie recipe is so easy, it feels like cheating. But it tastes like heaven so that’s OK, right? Yes, yes it is. It’s a definite keeper and would make a great alternative dessert for Thanksgiving to serve those crazy people who hate pumpkin pie. Or who like all kinds of pie and want an excuse to have two pieces.
Cheater Pecan Pie
1 package of butterscotch pudding and pie filling (not the instant kind, the cooked kind)
1 cup corn syrup
3/4 cup evaporated milk
1 egg slightly beaten
1 cup chopped pecans
1 deep dish frozen pie shell
Blend the pudding and the corn syrup and then gradually whisk in the milk and egg. Pour the mixture into the pie shell and bake at 375 degrees for about 40 minutes or until the top is firm and just starts to crack.
Cool at least three hours and serve with a scoop of ice cream.
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How did I miss this??? Pecan pie is my favourite ever in life.
Pay closer attention! 😀
How do you manage to eat these things and look like you do? YUM!
I rely heavily on skinny genes from my grandfather. If not for that I’d have to wash myself with a rag on a stick.