1 (9 inch) prepared graham cracker crust
2 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 cup white sugar
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup confectioners' sugar
In a large bowl, mix pudding mix, cream cheese, milk and sugar until well blended. Beat in the egg and vanilla. Mix in the chopped pecans. Fold in flour and salt until just blended. Pour mixture into pie crust. Chill 2 hours in refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until custard starts to brown, about 50 minutes. Cool completely, then cut into 1 inch squares. Serve warm.