1 (4 serving) pkg. Jello vanilla or butterscotch flavor instant pudding
1 c. light or dark 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 corn syrup. Gradually add evaporated milk and egg, blending well. Add pecans and pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack, about 45 to 50 minutes. Cool at least 3 hours before cutting. Garnish with Cool Whip.