Serves: 12
Total Calories: 394
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.
This Cookie Crust Pecan Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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