1 (3.4 oz.) box vanilla instant or regular pudding
1 c. light corn syrup
3/4 c. evaporated milk
1 egg, slightly beaten
1 c. pecans, chopped
1 (9 inch) pie shell, unbaked

Preheat oven to 375 degrees. Blend pudding mix with corn syrup in a bowl using electric mixer on low speed. Gradually add evaporated milk and egg, beating until well blended. Stir in pecans. Pour mixture into pie shell and bake for 40 minutes or until top is firm and beginning to crack. Remove from oven and cool 3 to 4 hours before serving.