At all the best gatherings, we should always have Caramel Pecan Pie. Sometimes it's hard to find a recipe that gives you just the right balance of custard and nuts. You know the one? Where the custard doesn't ooze out all over the place when you try to serve it, but also has enough nuts to be called "pecan pie" instead of caramel custard with a hint of nuts? This is a no-fail fantastic recipe used by our chef for over twenty years. The secret? A box of cheesecake flavored Jello instant pudding. It sounds crazy, but it helps set up the custard and gives a cheesecake undertone to the pie. It's really an awesome touch. We think you'll agree, it really is amazing!
Caramel Pecan Pie
1 Cup Dark Corn Syrup
1/2 cup Dark Brown Sugar
1 3.4 oz Cheesecake flavored Jello Instant Pudding Mix
2 tsp. Vanilla
¼ tsp Nutmeg (optional)
1 1/2 cup Chopped Pecans
50 each (about 8 oz) Whole pecans
1 Prepared Texas Pure pie crust, 9 inch
Directions: Preheat oven to 425°F. Beat eggs in a medium mixing bowl add the corn syrup, sugar, instant pudding, vanilla and nutmeg. Whisk until the sugar dissolves. Add the chopped pecans. Pour pecan mixture into the prepared pie crust. Arrange the whole pecans on top of the pie. Bake 15 minute at 425°F. Reduce the heat to 350°F and bake an additional 15-20 minutes until the edges are set and the center quivers slightly. Don’t overbake. Let the pie cool at room temperature about 1 hour. Keep any uneaten pie in the fridge up to 7 days.