1 pkg. Jello vanilla pudding
1 c. dark corn syrup
3/4 c. evaporated milk
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked 8-inch pie shell

Blend pie filling mix with corn syrup. Gradually stir in milk and egg. Then add pecans. Pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack, about 40 minutes. Cool at least 3 hours.