1 (4 oz.) pkg. Jello vanilla or butterscotch instant pudding
1 c. light or dark corn syrup
3/4 c. evaporated milk
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked 8" pie shell

Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, blending 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 at least three hours before cutting. Top with Cool Whip.