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Cookie Crust Pecan Pie

Serves: 12

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cookie Crust Pecan Pie recipe on the web!!

Louise Schlinkert - China City, California
Bake-Off® Contest 20, 1969 Prize Winner
Ever-popular pecan pie is baked in a 13 x 9-inch pan for a new shape, and refrigerated cookie dough makes an unusual quick-to-prepare crust.


   _ (18-ounce) tube refrigerated slice-and-bake sugar cookie dough
   _ (3.4-ounce) package instant butterscotch pudding and pie filling mix
   Dash salt
   ___ cup dark corn syrup
   ___ cup milk
   1/2 teaspoon vanilla extract, if desired
   _ egg
   _ 1/2 cups pecans halves or pieces
   _ cup whipped cream or 1 pint ice cream, if desired


Heat oven to 350°F. Slice cookie dough into 1/4-inch slices.* Press slices in bottom and 1 inch up sides of ungreased 13 x 9-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 350° F. for 25 to 35 minutes or until edges are deep golden brown and filling is set. Cool completely; cut into squares. Serve with whipped cream or ice cream.

*TIP: For easier slicing of cookie dough, place in freezer 10 minutes before slicing.

Nutrition Per Serving: Calories 410; Protein 4g; Carbohydrate 53g; Fat 20g; Sodium 320mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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