Cookie Crust Pecan Pie
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 pie
ingredients
- 566.99 g package refrigerated sugar cookies
- 99.22 g package instant butterscotch pudding mix
- 0.25 ml salt
- 177.44 ml dark corn syrup
- 157.80 ml milk
- 2.46 ml vanilla (optional)
- 1 egg
- 354.88 ml pecan halves or 354.88 ml pecan pieces
- 236.59 ml whipped cream (optional) or 473.19 ml ice cream (optional)
directions
- Heat oven to 350ºF.
- Slice cookie dough into 1/4-inch slices.
- Press slices in bottom and 1 inch up sides of ungreased 13x9-inch pan to form crust (press dough as thin as possible on sides).
- In medium bowl, combine pudding mix, salt, corn syrup, milk, vanilla and egg; blend well.
- Fold in pecans.
- Pour into crust-lined pan.
- Bake at 350ºF for 25 to 35 minutes or until edges are deep golden brown and filling is set.
- Cool completely and then cut into squares.
- Serve with whipped cream or ice cream.
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