Cookie Crust Pecan Pie 1969

Marcia McCance


This 1969 Pillsbury Bake Off winner was in Mom's recipe drawer. I was attracted to it because it does not have that gooey sickening center that pecan pie usually has. I love pecan pie, but hate that icky center. This might make something much more palatable.

It must have been really good to win the whole bake off contest!!


★★★★★ 1 vote



Add to Grocery List

  • 1
    roll refrigerated cookie dough (butterscotch nut, peanut butter, or sugar cookie dough -- or anything you like, really)
  • 1 pkg
    (4 oz) instant butterscotch pudding mix
  • 1 1/2 c
    pecan halves
  • 3/4 c
  • 2/3 c
  • 1
    whole egg

How to Make Cookie Crust Pecan Pie 1969


  1. Slice cookie dough into 1/4-inch slices and spread on bottom of 13x9-inch baking dish.
  2. Using fingers, press the dough over the bottom and 3/4 inch up the sides of the pan like a pie crust, leaving no holes.
  3. In medium mixing bowl, combine pudding, pecans, molasses, milk and egg and mix well.
  4. Pour mixture into crust
  5. Bake 350 F for 30-35 minutes or until edges are deep golden and filling is set.
  6. Cool, cut into squares, serve with a dollop of whipped cream if you desire.

Printable Recipe Card

About Cookie Crust Pecan Pie 1969

Course/Dish: Pies, Cookies
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #cookie, #pecans, #dough

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