From Mama’s Kitchen – Pecan Cream Pie

From Mama’s Kitchen – Pecan Cream Pie

I’m kind of surprised my mother never made this one. She made pecan pie quite often because my dad and older brother loved it. I have her mother’s Souther Pecan Pie recipe, which I will post soon. It was a staple at holidays. Dennis loves pecan pie, so this will go into the To Do pile.

Pecan Cream Pie

1/4 pound (1 stick) Blue Bonnet Margarine
1 cup fine vanilla wafer crumbs
1 cup (1 can) Royal Pecans, finely chopped
3 tablespoons sugar
1 package (Royal Instant Vanilla Pudding)
2 cups cold milk
1/2 cup Royal Pecans, coarsely chopped

Soften Blue Bonnet. In bowl mix together crumbs, finely chopped pecans, sugar and softened Blue Bonnet. Press firmly into 9-inch pie plate, forming well-shaped edge. Bake at 400 degrees Fahrenheit (hot oven) 8 minutes. Chill one hour. Then beat instant pudding with milk, following package directions. Pour into crust. Sprinkle with coarsely chopped pecans. Chill 1 hour.

recipe circa 1970s/1980s
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