CREAMY PECAN PIE

1 lg. pkg. vanilla pudding
1 c. corn syrup
3 eggs
1 c. can milk
1 c. chopped pecans
1 unbaked pie shell

Preheat oven to 375 degrees. Blend together pudding mix and corn syrup. Gradually stir in can milk and eggs. Add pecans. Pour into pie shell. Bake until top is firm and just begins to crack about 40 minutes. Cool at least 3 hours before serving. Makes a 9 inch pie.

CREAMY MAPLE PECAN PIE

6 tbsp. cornstarch
2 c. maple syrup
2 c. evaporated milk
2 tbsp. vanilla
3-4 tsp. butter
1 tsp. salt
2 c. pecans
4 eggs, separated
1 lg. or 2 sm. baked pie shells

MERINGUE:

4 egg whites
8 tbsp. sugar
1/4 tsp. cream of tartar

Pour pecans over bottom of pie shell. Separate eggs, reserve whites for meringue. Cook egg yolks and all other ingredients in double boiler until thick. Pour over pecans and let cool. Beat egg whites and cream of tartar until stiff. Add sugar and beat until stiff peaks form. Spread on cooled pie and bake until lightly browned in a 400 degree oven.