Recipe - Pecan Custard Pie

Pastry for 1crust pie
1 cup Dark corn syrup
1 small Package vanilla instant
pudding
Three fourths cup Light cream
1 Egg; beaten
1 cup Chopped pecans

Merry Christmas everyone. Here is a favorite of mine from "Cakes, Cookies
and Pastries"

Preheat oven to 325 degrees. Line a 9inch pie plate with the pastry.
Gradually stir the corn syrup into the pudding mix, then add the cream and
egg. Mix until smooth. Stir in the pecans. Turn into the lined pie plate.
Bake 50 minutes or until a cake tester comes out clean.
Posted to TNT Prodigy's Recipe Exchange Newsletter by vergie1@juno.com
(Vergie A Ewing) on Dec 23, 1997