1 (3 1/4 oz.) pkg. Jello vanilla pudding & pie filling
1 c. corn syrup
3/4 c. evaporated milk
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked 8" pie shell

Blend filling: syrup, milk and egg. Add pecans. Pour in pie shell. Bake at 375 degrees about 40 minutes until top is firm and just begins to crack. Cool 3 hours.