Easy Pecan Pie

6 servings Prep: 10 m Cook: 50 m Total: 1 h Beginner
5.0/5 (2)
Easy Pecan Pie
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.

Ingredients

6 servings
  • 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-by-Step Instructions

  1. In a glass bowl blend pudding mix with corn syrup. Gradually add the evaporated milk and egg, blending well.
  2. Add pecans and pour into shell. Bake at 375°F until top is firm and begins to crack, 45-50 minutes. Cool 3 hours—if you can wait that long.

Common Problems and Solutions

Q: Why is my pecan pie runny?

A: Make sure to bake the full 45-50 minutes until the top is firm and begins to crack. The pudding mix needs adequate baking time to set properly. Also ensure you cool it for at least 3 hours before slicing.

Q: Can I use fresh milk instead of evaporated milk?

A: Evaporated milk is preferred because it's thicker and richer, which helps the pie set properly. Fresh milk will result in a thinner, less custardy filling.

Tips and Techniques

For best results, let the pie cool completely (the full 3 hours if possible) before slicing. The filling will continue to set as it cools. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Ingredient Substitutions

  • vanilla instant pudding: French vanilla or banana cream instant pudding
  • corn syrup: cane syrup or half corn syrup and half honey
  • chopped pecans: pecan halves

Equipment Needed

  • glass mixing bowl
  • whisk or fork
  • 8-inch pie pan

Historical Context

Pecan pie became a Louisiana staple thanks to the abundance of native pecan trees. This shortcut version using instant pudding became popular in Cajun households in the 1960s-70s, when convenience foods allowed busy home cooks to make traditional desserts more quickly.