1 pkg. butterscotch instant pudding
1 c. light corn syrup
3/4 c. evaporated milk
1 egg, beaten
1 c. pecans, chopped
1 (8 inch) pie shell

Blend pudding with corn syrup. Gradually add evaporated milk and egg. Blend 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 3 hours before serving.