1 sm. pkg. (3 1/4 oz.) vanilla pudding, cooked variety
1 c. light 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 milk and egg, stirring to blend. Add pecans. Pour into pie shell and bake at 375 degrees until top is firm and just begins to crack, about 40 minutes. Cool at least 3 hours before serving. These pies freeze well.