Pecan Pie with OREO

• 2 cups OREO Pieces-Medium
• 1-1/3 cups pecans, coarsely chopped
• 4 each unbaked 9-inch pastry shells
• 16 each eggs
• 1 qt. light corn syrup
• 1 qt. sugar
• 1 cup Unsalted butter, melted
• 2 Tbsp. vanilla

1. Sprinkle 1/2 cup OREO Pieces and 1/3 cup pecans into each pastry shell.
2. Beat eggs until foamy.
3. Add corn syrup, sugar, butter and vanilla; mix well.
4. Pour about 2-1/2 cups of the filling over ingredients in each pastry shell.
5. Bake in 400F-conventional oven for 15 minutes.
6. Reduce oven temperature to 350F.
7. Continue baking 30 to 35 minutes or until tops are puffy.
8. Remove from oven to wire racks; cool completely.
9. Refrigerate several hours or until chilled.

pecans, pastry shells, eggs, light corn syrup, sugar, unsalted butter, vanilla

Taken from www.kraftrecipes.com/recipes/pecan-pie-oreo-96678.aspx (may not work)