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This article is part of Atlanta's Holiday Guide 2008
Atlanta Food Examiner

The easiest pecan pie recipe with Jello pudding

November 13, 11:27 AMAtlanta Food ExaminerMelissa Martinelli
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 Easy rich decadent southern pecan pie

 

As the fall weather comes to Georgia and to the rest of the South, I am drawn to the kitchen and to baking up treats for my family—you know, good food is Southern comfort in its original form. As holidays draw near, and as a good Southern cook knows, any excuse is a good excuse for sharing goodies with your loved ones.

Many people have sent me pecan pie recipes over the years – but not one recipe can compare to this easy and delicious recipe that my Momma always serves and  still serves to this day. This wonderful traditional southern pie is an elegant and rich dessert that creates the perfect ending to a special meal. I personally like to add 1 tablespoon of Bourbon to the following recipe.
                                                                                                                                                                       

 
JELLO PUDDING PECAN PIE  
 
1 (3 1/2 oz.) pkg. Vanilla Jello pudding & pie filling (not instant)
1 c. light corn syrup
3/4 c. canned evaporated milk (not condensed)
1 egg, slightly beaten
1 c. pecans
 
1 unbaked pie shell
 
1. Blend pudding and corn syrup in bowl.
2. Gradually add milk and egg.
3. Add pecans.
4. Pour into unbaked pie shell. Bake at 375 degrees until top is firm and begins to crack. About 40 minutes. Cool at least 3 hours.

 

 

 

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