1 pkg. instant vanilla pudding
1 c. corn syrup
3/4 c. evaporated milk
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked 8 inch pie shell

Blend pudding mix with syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack, about 40 minutes. Cool at least three hours.