Peach Pie Supreme

Don’t let the name fool you: this is really a creamy pecan pie with a custard twist. Vanilla pudding mix blended with corn syrup and evaporated milk creates a filling that’s silkier than a traditional pecan pie, with a custard-like body that sets up beautifully after cooling.

The filling comes together in minutes. You blend the pudding mix into the corn syrup first, then gradually stir in the evaporated milk and egg. That gradual addition keeps the filling smooth and lump-free. Chopped pecans get stirred in last, and everything goes into an unbaked shell.

You’ll know it’s done when the top is firm and just starting to crack. That three-hour cooling time is critical: cut into it early and you’ll have a runny mess. Give it the full rest and you’re rewarded with clean slices and a filling that holds its shape.

Pro Tips

• The top should crack just slightly when done. If it puffs up dramatically, your oven may be running hot.
• Cool completely at room temperature before refrigerating. Moving it to the fridge too soon can cause the filling to weep.
• Toast the pecans lightly before adding them for deeper, nuttier flavor.
• Use a store-bought deep-dish shell or a homemade one. A shallow shell may overflow.

Variations

• Try butterscotch pudding mix instead of vanilla for a deeper caramel note.
• Add a splash of bourbon to the filling for a boozy Southern spin.