Cookie Crust Pecan Pie
- 1 (20 ounce) package refrigerated sugar cookies
- 1 (3 1/2 ounce) package instant butterscotch pudding mix
- 1 dash salt
- 3/4 cup dark corn syrup
- 2/3 cup milk
- 1/2 teaspoon vanilla (optional)
- 1 egg
- 1 1/2 cups pecan halves or 1 1/2 cups pecan pieces
- 1 cup whipped cream (optional) or 1 pint ice cream (optional)
- Heat oven to 350u0b0F.
- Slice cookie dough into 1/4-inch slices.
- Press slices in bottom and 1 inch up sides of ungreased 13x9-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 350u0b0F for 25 to 35 minutes or until edges are deep golden brown and filling is set.
- Cool completely and then cut into squares.
- Serve with whipped cream or ice cream.
sugar cookies, salt, dark corn syrup, milk, vanilla, egg, pecan, whipped cream
Taken from www.food.com/recipe/cookie-crust-pecan-pie-34227 (may not work)