3/4 c. coarsely chopped pecans
8-inch baked and cooled pie shell
1 (3 oz.) pkg. golden egg custard mix
2 c. milk
1 egg yolk (optional)

Sprinkle pecans in bottom of pie shell. Blend custard mix with milk in a saucepan; add egg yolk. Bring to a boil quickly. Remove from heat; cool 15 minutes, stirring often. Pour into pie shell and chill until set, about 3 hours. Refrigerate any leftover pie.