This recipe for Jello Pudding Pecan Pie, by Betty Hoekstra, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. (3 1/4 oz.) Jello Instant Vanilla Pudding 1 cup dark Karo syrup 3/4 cup evaporated milk 1 egg, slightly beaten 1 cup chopped pecans
Blend pudding mix with syrup. Gradually add milk, egg, and then pecans. Place in 8 or 9 inch unbaked pie shell. (I cover the crust area to avoid over-bake of crust.) Bake at 375º for approximately 70 minutes.
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