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cookie crust pecan pie 1969

★★★★★ 1
a recipe by
Marcia McCance
Stone Mountain, GA

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
method Bake

Ingredients For cookie crust pecan pie 1969

  • 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.