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1 (3 1/4 oz.) pkg. vanilla pudding (not instant)
1 c. light corn syrup
3/4 c. evaporated milk
1 egg, slightly beaten
1 c. pecans, chopped
1 unbaked 8-inch pie shell

Blend pudding mix with corn syrup. Gradually add evaporated
milk and egg, stirring to blend. Add pecans. Pour into pie shell.
Bake at 375 degrees about 40 minutes until top is firm and just begins to
crack. Cool at least 3 hours. Garnish if desired.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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