Peach Pie Supreme
Yield
1 piePrep
10 minCook
40 minReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | ounces |
vanilla pie filling
|
* |
| 1 | cup |
light corn syrup
|
|
| ¾ | cup |
evaporated milk
|
|
| 1 | large |
eggs
slightly beaten |
|
| 1 | cup |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 93.9 | ml/g |
vanilla pie filling
|
* |
| 237 | ml |
light corn syrup
|
|
| 177 | ml |
evaporated milk
|
|
| 1 | large |
eggs
slightly beaten |
|
| 237 | ml |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg, stirring to blend.
Add pecans. Pour into pie shell. Bake at 375℉ (190℃) F until top is firm and just begins to crack, about 40 minutes.
Cool for at least 3 hours.
