Photo credit: Lisbeth Axell
- 1 box instant butterscotch pudding
- 1 cup white corn syrup
- 1 egg, slightly beaten
- 1/2 teaspoon vanilla extract
- 1 1/4 cups pecans, coarsely chopped
Pre-heat the oven to 450°F.
Mix all the ingredients together and pour into an uncooked pie shell. Bake for 10 minutes, then reduce the heat to 350°F and bake for another 25 minutes.
Let cool and top with your favorite whipped topping.