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

Blend corn syrup and pudding. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell. Bake at 325 degrees until top is firm and just begins to crack, about 40 minutes. Cool.