Serves: 12
Total Calories: 405
* Heat oven to 325° F. Sift flour, baking powder, and salt into bowl. Stir in brown sugar. Cut in butter with a pastry blender until well mixed (it will be dry). Pat evenly into bottom of a well greased 9 x 13-inch pan. Bake for 12 minutes. Filling: Beat eggs until well mixed but not too light. Add brown sugar, flour, salt, corn syrup, and vanilla. Mix well. Pour over partly baked crust and sprinkle with pecans. Return to 325° F oven and bake for 40 to 45 minutes. Cut into squares while still barely warm and top with a scoop of ice cream or a dollop of sweetened whipped cream.
Note: May be served cut in 1-inch squares and eaten as cookie bars.
This Pecan Cookie Pie recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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