Dessert

Pudding Pecan Pie

Name: Pudding Pecan Pie
Prep time: 10 min
Cook time: 40 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: american
Ingredients: 92 g instant vanilla pudding mix; 240 ml dark corn syrup; 180 ml evaporated milk; 1 pcs large egg lightly beaten; 120 g pecan chopped; 1 pcs pie crust unbaked, 20cm (8-inch)

This easy pecan pie uses vanilla pudding mix to create a shortcut creamy custard filling. It's a simple and quick alternative to the traditional version, delivering a rich, nutty flavor with minimal effort.

An original recipe by Forkin

Total time: 3 hr 50 min
Serves: 6
Difficulty: Easy
Per serving: 538 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

92 ginstant vanilla pudding mix
240 mldark corn syrup
180 mlevaporated milk
1 pcslarge egg, lightly beaten
120 gpecan, chopped
1 pcspie crust, unbaked, 20cm (8-inch)

Equipment

large bowl · spatula · wire rack · whisk · oven

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
Cook’s note: Position a rack in the center of the oven for even baking.
2
In a large bowl, whisk together the instant vanilla pudding mix and dark corn syrup until no lumps remain.
About 2 min
3
Gradually pour in the evaporated milk while whisking continuously until the mixture is smooth.
About 1 min
4
Add the lightly beaten egg and whisk until just combined.
About 1 min
Cook’s note: Avoid overmixing after adding the egg to keep the texture tender.
5
Gently fold in the chopped pecans with a spatula.
About 1 min
6
Pour the filling evenly into the unbaked pie crust.
7
Bake for 40 minutes, or until the filling is set and the top is firm and just beginning to show small cracks.
About 40 min
Cook’s note: If the crust edges brown too quickly, you can cover them with aluminum foil.
8
Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing and serving.
About 3 hr
Cook’s note: Cooling is crucial for the filling to set properly, so don't rush this step.

Per serving

Nutrition

37%Score

Calories: 537.7kcal
Protein: 6.8g
Carbs: 80.7g
Fat: 22.6g
Fibre: 2.7g
Sugar: 69.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pie covered in the refrigerator.

Reheating

Best served chilled or at room temperature.