Easy Pecan Pie

  • Yield : 6 - 8
  • Servings : 6 - 8
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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This pecan pie recipe made with Jello vanilla instant pudding was passed down to me from my mama. Mama and daddy were true Cajun. Their parents only spoke French and mom and dad spoke French when they didn’t want us kids to know what they were talking about. I come from a large family (I had 6 brothers and I was the only girl), so I got to help in the kitchen a lot.


  • 1 (3.4 oz) package Jello vanilla instant pudding
  • 1 cup light or dark corn syrup
  • 3/4 cup evaporated milk
  • 1 egg, slightly beaten
  • 1 cup chopped pecans
  • 1 (8 inch) unbaked pie shell


Step 1

In a glass bowl blend pudding mix with corn syrup. Gradually add the evaporated milk and egg, blending well.

Step 2

Add pecans and pour into shell. Bake 375 degrees until top is firm and begins to crack. 45-50 minutes. Cool 3 hours-if you can wait that long.

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