1 pkg. (3 1/4 oz.) vanilla pudding and pie filling
1 egg slightly beaten
1 unbaked 8 inch pie shell
1 c. white corn syrup
3/4 c. evaporated milk
1 c. chopped pecans

Blend pudding 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 begins to crack (about 40 minutes).