Easy Pecan Pie
Sumitted by NancyCarol
1 small box Jell-O Vanilla or Butterscotch Flavor Instant Pudding and Pie Filling
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 mix. Pour into pie shell. Bake at 375 degrees until top is firm and filling just begins to crack, about 45 to 50 minutes. Cool at least 3 hours before cutting.

Makes 8 servings.

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