Ingredients
- 8 pie shell
- 1 egg
- 1 unbaked
- 325 gr corn syrup
- 180 ml evaporated milk
- 140 gr pecans (chopped)
- 80 gr jello vanilla pie filling
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.
