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

Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell and bake at 375 degrees until top is firm and just begins to crack, about 40 minutes. Cook at least 3 hours. Garnish with whipped cream and whole pecans.