1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
3 cups crushed cornflakes cereal
3 cups chopped pecans
In a medium bowl, mix pudding mix, cornflakes cereal and pecans. Fold in pecans.
Press mixture into graham cracker crust. Cover and refrigerate for several hours.
Delicious! I roasted my pumpkin earlier in the summer and used my pressure cooker to let it "reeze-cook" in the (hot, dry) oven just before it went in the pie shell. I had some brown sugar leftover from last week's paleo ditch, so I mush it up with my hands and roll it in it. I let this take about an hr ( although it will keep going if you put it in a casserole dish ) and then chopped it in my kitchen shears. YUMMY!
Delicious Custard Pie! It is great to make pie and teenagers were not a tad bit slow (although if you wait until they are hungry enough to eat they won't really care and will happily just leave you be). I admonished not only Mal, but also Sunanda for not pre-cooking crust, otherwise great! We did need to bake 1/4" thick which we wrapped in a tortilla and baked:) I also had a# Cronuts along with crust and I put them in the refrigerator until there were none left over 😉 This was so yummy and savory. I definitely will make it again.
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