Praline Pie

• 1-1/2 cups PLANTERS Pecan Halves, divided
• 27 square shortbread cookies, finely crushed (about 2 cups)
• 1/2 cup (1 stick) margarine or butter, divided
• 1 cup firmly packed brown sugar
• 3/4 cup flour
• 1 egg
• 1 tsp. CALUMET Baking Powder
• 1 tsp. vanilla
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 350F.
2. Reserve 8 pecan halves for garnish.
3. Finely chop 1/2 cup of the remaining pecans.
4. Melt 1/4 cup of the margarine; pour into small bowl.
5. Add 1/4 cup of the finely chopped pecans and the shortbread crumbs; mix well.
6. Press firmly onto bottom and up side of 9-inch pie plate; set aside.
7. Melt remaining 1/4 cup margarine; pour into medium bowl.
8. Add sugar; beat with electric mixer on low speed until well blended.
9. Add flour, egg, baking powder and vanilla; mix well.
10. Stir in remaining pecan halves.
11. Pour into crust; sprinkle with remaining finely chopped pecans.
12. Bake 18 min.
13. or until lightly browned.
14. Serve warm or chilled topped with the whipped topping and the reserved pecan halves.

halves, shortbread cookies, margarine, brown sugar, flour, egg, baking powder, vanilla, thawed cool

Taken from www.kraftrecipes.com/recipes/praline-pie-54659.aspx (may not work)