1 pkg. (4 oz.) Jello vanilla or butterscotch instant 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 pie filling mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack, about 40 minutes. Chill at least 3 hours before cutting.

Note: 1/2 cup chopped pecans and 1/2 cup Bakers Angel Flake coconut can be used instead of 1 cup pecans.