Pecan Custard Pie - cooking recipe

Ingredients

1 (4 1/2 oz.) pkg. egg custard mix
2 1/2 c. milk
1 (8-inch) pie shell, baked and cooled
1/2 c. firmly packed light brown sugar
1/2 c. pecan pieces
1/4 c. butter
2 Tbsp. light corn syrup
1/4 c. water
1/2 tsp. vanilla

Preparation

Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups.
Pour into pie shell.
Chill until set, at least 3 hours.
Meanwhile, combine the sugars, pecan pieces, butter and light corn syrup in saucepan.
Cook and stir over low heat until mixture comes to a full boil.
Add the water. Continue boiling 1 1/2 minutes.
Add vanilla.
Cool, spoon sauce over individual servings of pie.