1 (3 1/4 oz.) pkg. Jello vanilla pudding mix
1 cup corn syrup
3/4 cup evaporated milk
1 large egg, slightly beaten
1 cup chopped pecans
1 unbaked 8-inch pie shell

Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell.

Bake in a preheated 375°F oven until top is firm and just begins to crack, about 40 minutes.

Cool for at least 3 hours before serving.

Serving Size: 6