1 large box regular vanilla pudding (not instant)
1 cup light or dark corn syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 (9-inch) unbaked pie shell
Whipped cream

Stir pudding mix into syrup. Mix till well blended. Stir in evaporated milk and egg. Mix in pecans. Pour into pie shell. Bake for 45 minutes or until top is firm and just begins to crack. Cool 3 hours.

Serve with whipped cream or ice cream.