4 oz. pkg. instant Jello vanilla pudding
1 c. corn syrup
3/4 c. evaporated milk
1 egg, beaten
1 c. pecans, chopped
1 baked 8 inch deep dish pie shell

Blend pudding mix with light brown or dark brown syrup. Gradually add evaporated milk and egg. Blend well. Add pecans and pour into pie shell. Bake at 375 degrees for approximately 45 minutes until top is firm and starts to crack. Cool at least 3 hours before cutting. Garnish with Cool Whip and additional pecans if desired.