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Pecan Custard Pie Recipe

by CookEatShare Cookbook

Ingredients

3/4 c. coarsely minced pecans 8-inch baked and cooled pie shell 1 (3 ounce.) pkg. golden brown egg custard mix

2 c. lowfat milk 1 egg yolk (optional)

Directions

1. Sprinkle pecans in bottom of pie shell. Blend custard mix with lowfat milk in a saucepan; add in egg yolk. Bring to a boil quickly. Remove from heat; cold 15 min, stirring often. Pour into pie shell and refrigeratetill set, about 3 hrs. Chill any leftover pie.

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