80 gr jello vanilla pie filling 325 gr corn syrup 180 ml evaporated milk 1 egg 140 gr pecans 1 unbaked 8 pie shell
Instructions
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell. Bake at 375�F until top is firm and just begins to crack, about 40 minutes. Cool for at least 3 hours.