cookie crust pecan pie 1969
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!!
prep time
cook time
method
Bake
yield
Ingredients
- 1 - roll refrigerated cookie dough (butterscotch nut, peanut butter, or sugar cookie dough -- or anything you like, really)
- 1 package (4 oz) instant butterscotch pudding mix
- 1 1/2 cups pecan halves
- 3/4 cup molasses
- 2/3 cup milk
- 1 - whole egg
How To Make cookie crust pecan pie 1969
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Step 1Slice cookie dough into 1/4-inch slices and spread on bottom of 13x9-inch baking dish.
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Step 2Using fingers, press the dough over the bottom and 3/4 inch up the sides of the pan like a pie crust, leaving no holes.
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Step 3In medium mixing bowl, combine pudding, pecans, molasses, milk and egg and mix well.
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Step 4Pour mixture into crust
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Step 5Bake 350 F for 30-35 minutes or until edges are deep golden and filling is set.
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Step 6Cool, cut into squares, serve with a dollop of whipped cream if you desire.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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