CHOCOLATE PECAN BUTTERSCOTCH PIE

Pastry for a single crust pie
1 jar (12 ounces) hot fudge ice cream topping
1 cup pecan pieces
1 package (4-serving size) instant butterscotch pudding

Line a 9-inch deep dish pie plate with pastry. Flute edges and bake at 425o for 8 to 10 minutes or until lightly browned and center of pastry is cooked. Cool completely. Spread ice cream topping in the bottom of the pie shell. Spread pecans over the ice cream topping. Prepare pudding according to package directions for pie filling. Pour over the pecans. Refrigerate several hours until pudding is well set. Serves 8.