Southern Pecan Pie
This recipe was sent to us by rachaelray.com site visitor, Jackie. Recapping a lovely sentiment for us, she notes, “This was a recipe my mom passed down to me when I got married in 1972. She passed away in 1973 and every time I make it I think of her.”
- 1 box instant butterscotch pudding
- 1 cup white corn syrup
- 1 egg, slightly beaten
- 1/2 teaspoon vanilla extract
- 1 1/4 cups pecans, coarsely chopped
Pre-heat the oven to 450°F.
Mix all the ingredients together and pour into an uncooked pie shell. Bake for 10 minutes, then reduce the heat to 350°F and bake for another 25 minutes.
Let cool and top with your favorite whipped topping.