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Southern Pecan Pie

This recipe was sent to us by 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.

Rachael Ray