Jessie Hamilton, F.H.S
- 1 (4 1/2 oz) package egg custard mix
- 1/2 cup pecan pieces
- 1/4 cup wate
- 1/4 cup butter
- 1 (8 inch) pie shell
- 2 1/2 cup milk
- 1/2 cup light brown sugar
- 1 tsp light corn syrup
- 1/2 tsp vanilla
Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups. Pour into pie shell. Chill at least 3 hours. Combine sugar, pecans, butter, and corn syrup. Cook over low heat, stirring until mixture comes to a full boil. Add water; continue boiling 1 1/2 minutes. Add Vanilla; cool. Spoon sauce over individual servings of pie.