1 (3 1/2 oz.) regular Jello vanilla pudding
1 c. light corn syrup
1 egg, slightly beaten
3/4 c. evaporated milk
1 c. chopped pecans

Blend pudding mix with syrup and gradually add milk, egg and pecans. Pour into unbaked pie shell. Bake at 375 degrees until top begins to crack, about 40 minutes. Cool at least 3 hours.