Recipe: Cookie Crust Pecan Pie (using refrigerated cookie dough) (Pillsbury Bake-Off, 1969)
Desserts - Pies and TartsCOOKIE CRUST PECAN PIE
1 roll Pillsbury Refrigerated Butterscotch Nut, Peanut Butter, or Sugar Slice and Bake cookie dough
1 (4 oz.) package instant butterscotch pudding mix
1 1/2 cups pecan halves
3/4 cup dark corn syrup
2/3 cup milk
1 egg
1/2 teaspoon vanilla, if desired
Dash salt
Slice cookie dough into 1/4-inch slices; place in ungreased 13x9-inch pan. Press dough over bottom and 3/4-inch up sides of pan.
Combine remaining ingredients; mix well. Pour into crust.
Bake at 350 degrees F for 30 to 35 minutes, until edges are deep golden and filling is set. Cool completely; cut into squares.
Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Thoroughly Modern Recipes from the 69 Pillsbury Bake-Off
1 roll Pillsbury Refrigerated Butterscotch Nut, Peanut Butter, or Sugar Slice and Bake cookie dough
1 (4 oz.) package instant butterscotch pudding mix
1 1/2 cups pecan halves
3/4 cup dark corn syrup
2/3 cup milk
1 egg
1/2 teaspoon vanilla, if desired
Dash salt
Slice cookie dough into 1/4-inch slices; place in ungreased 13x9-inch pan. Press dough over bottom and 3/4-inch up sides of pan.
Combine remaining ingredients; mix well. Pour into crust.
Bake at 350 degrees F for 30 to 35 minutes, until edges are deep golden and filling is set. Cool completely; cut into squares.
Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Thoroughly Modern Recipes from the 69 Pillsbury Bake-Off
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