Pecan Custard Pie Recipe

• 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)

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

pecans, cooled pie shell, golden brown egg custard mix, milk, egg yolk

Taken from cookeatshare.com/recipes/pecan-custard-pie-31853 (may not work)