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Pudding Pecan Pie Recipe
|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|
Serving size: Complete recipe
Calories 3373 Calories from Fat 1381
% Daily Value*
Total Fat 159 g245.4%
Saturated Fat 39.8 g199%
Trans Fat 0 g
Cholesterol 267.2 mg
Sodium 3075.5 mg128.1%
Total Carbohydrates 486 g162%
Dietary Fiber 13.8 g55.1%
Sugars 176.1 g
Protein 37 g73.4%
Vitamin A 15.1% Vitamin C 8.2%
Calcium 76.7% Iron 42.7%
*Based on a 2000 Calorie diet
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.