JELL-O Pudding Pecan Pie

1 package (3.25 oz) Jell-O Vanilla Pudding and Pie Mix (NOT instant)
1 C dark corn syrup
3/4 C evaporated milk
1 egg, slightly beaten
1 C chopped (or whole) pecans
1 unbaked 8-inch pie shell

Blend pie filling mix with corn syrup. 
Gradually stir in evaporated milk and egg. Then add pecans. 
Pour into pie shell. Bake at 375 degrees until top 
is firm and *just* begins to crack - about 40 minutes. 
Cool at least 3 hours. 
Garnish.


NOTES:

Pour the *dry* pudding ingredients and syrup into a bowl and mix. 
I usually use my handheld mixer on med/medlo at first 
since the pudding tends to rise up in a cloud...

I usually make that a heaping cup of pecans regardless of whether they are 
whole/pieces.

I also usually double this recipe to make two pies; when I do that, I have 
been buying the 9" deep-dish crusts, mainly because 8" crusts tended to 
overflow in baking, or I spilled them trying to get them into the oven. I'd 
rather protect the outer edge of the crust than have a mess in the oven; the 
8" shell gets filled to the very rim, and it's a pain to deal with...so the 
pie shell size is your call.