Pecan Custard Pie

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.





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