Pecan Pie Recipe with Vanilla Pudding Mix

Love pecan pie but sometimes find it too syrupy-sweet? This Pecan Pie recipe with vanilla pudding mix is the answer! The pudding mix creates a creamier, more custardy filling than in traditional pecan pie, and one that's not quite as syrupy-sweet as many pecan pies can be. It's our family's favorite pecan pie recipe, for sure.

Making pecan pie with vanilla pudding mix may sound a bit strange, but I swear it works fabulously, y'all! It's the way my Mom has made it ever since I can remember, and it's absolutely delicious.

So the story goes in our family that my brother loved pecan pie -- it was one of his all-time favorite desserts. But my Mom found the filling in most pecan pie recipes to be too syrupy-sweet. You know how it can be with pecan pie, right? All that corn syrup that goes into the pie filling can sometimes be a little too over the top when it comes to sweetness.

The pudding mix creates a creamier, more custardy filling than in traditional pecan pie, and one that's not quite as syrupy-sweet as many pecan pies can be.

In trying to find a pecan pie both my brother and Mom would love, my Mom gave this pecan pie recipe with vanilla pudding mix in it a try.

The result? -- Not-too-sweet pecan pie perfection! And a pie both Mom and my brother could love.

With this pudding method, the pecan pie filling turns out a little more custard-like than with a non-pudding pecan pie. Its creamier filling is still loaded with all that great, rich pecan pie flavor we love -- just minus the over-the-top sweetness.

I'm not sure where Mom came across this recipe, but I'm sure glad she did. It's now my go-to pecan pie recipe, as well.

To make this pie's filling, use a package of Jell-o Cook & Serve vanilla pudding. Not instant pudding, mind you -- it needs to be the cooked kind.

Whisk the dry pudding mix in with the pie filling's corn syrup. Corn syrup is the ingredient that gives pecan pie its traditional texture and flavor.

In this recipe, we're not totally taking away the traditional corn syrup -- we're just toning down its sweetness a tad and making the filling a bit creamier with the pudding mix addition.

Then mix the corn syrup-pudding mixture with egg, evaporated milk, and a generous helping of chopped pecans -- just as you would for traditional non-pudding pecan pie.

Pour the filling mixture into a prepared pie shell, and bake it up.

For a nice look, I like to place some full unchopped pecan halves on top of the filling after it's been poured into the pie crust. I'd say I probably use about a 1/4 cup of pecan halves.

They'll stay on the top of the pie as it bakes, and give the baked pie a little bit of rustic decoration.

Now you could place the pecan halves in some form of pattern, if you'd like, but I like to keep my pie more free-form and rustic. I just scatter the pecan halves pretty randomly on the top.

For a nice look, I like to place some full unchopped pecan halves on top of the filling after it's been poured into the pie crust.

I do advise against using too many unchopped pecan halves, though. Why? -- Because too many pecan halves make the pie really difficult to cut.

As you're cutting the pie and run into a pecan half, the knife just kind of squishes the pie filling instead of cutting through the pecan. You'll end up with really messy pieces of pie.

Smaller pieces of chopped pecans kind of get out of the way of the knife but full pecan halves do not, if you know what I'm saying.

After the pie is baked, let it to cool for a bit at room temperature. Then refrigerate and chill the pecan pie for at least a full 3 hours before serving.

The chill time allows the filling to fully set before the pie is cut, and gives the pie that beautiful pecan pie texture we know and love.

Chill the pecan pie for at least a full 3 hours before serving. The chill time allows the filling to fully set before the pie is cut.

Then serve up slices of the pecan deliciousness just as they are, with a scoop of vanilla ice cream, or with a dollop of whipped cream. We especially love enjoying a slice of this pie topped with our favorite bourbon whipped cream or Kahlua whipped cream. It's so good!

So if you're like my Mom and are looking for a pecan pie that's not quite so over-the-top syrupy-sweet, give this pecan pie recipe with vanilla pudding mix a try.

It may just become your family's favorite pecan pie recipe, just like it did with ours.

Check out these other tasty pie recipes:

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pecan pie recipe, pecan pie with pudding mix, pecan pie with vanilla pudding, Thanksgiving dessert, Thanksgiving pie

Desserts

Southern

Yield: about 8 servings

Author: Tracey |

Pecan Pie Recipe with Vanilla Pudding Mix

Love pecan pie but sometimes find it too syrupy-sweet? This Pecan Pie recipe with vanilla pudding mix is the answer! The pudding mix creates a creamier, more custardy filling than in traditional pecan pie, and one that's not quite as syrupy-sweet as many pecan pies can be. It's our family's favorite pecan pie recipe, for sure.

prep time: 20 Mcook time: 40 Mtotal time: 60 M

ingredients:

prepared crust for a 1-crust pie
1 (3.5 oz) package Jell-o cook & serve vanilla pudding
1 c. light corn syrup
1 egg, lightly beaten
3/4 c. evaporated milk
1 c. chopped pecans
about 1/4 c. pecan halves

instructions:

How to cook Pecan Pie Recipe with Vanilla Pudding Mix

Line a 9" pie pan with the prepared pie crust.
In a mixing bowl, whisk together dry pudding mix and corn syrup. Gradually add evaporated milk and egg, whisking to fully incorporate after each addition.
Stir in chopped pecans.
Carefully pour pecan mixture into the prepared crust. Place pecan halves on top of the pie filling, distributing them evenly across the pie.
Bake at 375℉ for 35-40 minutes until filling is set, golden brown, and just beginning to crack. Cool on a rack.
Cover and chill at least 3 hours before serving. Store in the refrigerator.
At serving time, garnish with whipped cream, if desired.

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