Easy Pecan Pie

 

1 pkg. (4 serving size) Jello Vanilla Instant Pudding

1 C light or dark corn syrup

¾ C evaporated milk

1 egg, slightly beaten

1 C chopped pecans

1 unbaked 8” pie shell

 

Blend pudding mix with corn syrup. Gradually add in 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 40-45 minutes. Cool at least 3 hours before cutting.