Cookie Crust Pecan Pie 1969 Recipes

PECAN SHORTBREAD COOKIE PIE CRUST

Steps:

• Preheat oven to 350.
• Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
• Add melted butter and mix until combined.
• Press into bottom and sides of a nine-inch pie dish.
• Bake for 10 minutes; it will feel soft, but will firm up as it cools.
• Cool completely before filling with your favorite filling.

PECAN PIE COOKIES

Steps:

• Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
• Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
• With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
• Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

COOKIE CRUST PECAN PIE

Steps:

• Heat oven to 350ºF.
• 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 350ºF 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.

COOKIE CRUST PECAN PIE 1969

Steps:

• 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.