Pecan Cream Pie

1 baked pie shell or graham cracker shell
1 sm. pkg. butterscotch pudding (not instant)
1 can sweetened condensed milk
1 cup milk
1½-2 cup chopped pecans

Mix condensed milk, milk and pudding in medium sauce pan. Heat to boiling, stirring occasionally and immediately remove from heat. Stir in nuts. Let cool for 5 minutes. Pour into pie shell. Chill 3 hours or until firm. (For a less-rich pie, use 2 cups milk and no condensed milk.)