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cookie crust pecan pie 1969

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
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 rating)
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
    molasses
  • 2/3 c
    milk
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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