1 package(4-serving size)instant vanilla or butterscotch pudding
1 cup light or dark corn syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 unbaked 8-inch 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 crust begins to crack, about 45 to 50 minutes. Cool at least 3 hours before cutting.
Submitted By: Nancy Carol from NE on 2003-08-28