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JELLO PUDDING PECAN PIE 
1 (3 1/2 oz.) pkg. Jello pudding (not instant)
1 c. corn syrup
3/4 c. canned milk
1 egg, slightly beaten
1 c. pecans

Blend pudding and corn syrup, add milk and egg. Add pecans. Pour into unbaked pie shell. Bake at 375 degrees until top is firm and begins to crack.
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