Praline Pie

photo by:

kraft

A crust of shortbread cookie crumbs and pecans is filled with a brown-sugar-laced pecan mixture for a luscious pie that tastes like praline candy.

time

prep:

30 min

total:

48 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

what you need

1-1/2

cups PLANTERS Pecan Halves, divided

LORNA DOONE Shortbread Cookies, finely crushed (about 2 cups)

1/2

cup (1 stick) margarine or butter, divided

cup firmly packed brown sugar

3/4

cup flour

egg

tsp. CALUMET Baking Powder

tsp. vanilla

1/2

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Reserve 8 pecan halves for garnish. Finely chop 1/2 cup of the remaining pecans. Melt 1/4 cup of the margarine; pour into small bowl. Add 1/4 cup of the finely chopped pecans and the shortbread crumbs; mix well. Press firmly onto bottom and up side of 9-inch pie plate; set aside.

MELT remaining 1/4 cup margarine; pour into medium bowl. Add sugar; beat with electric mixer on low speed until well blended. Add flour, egg, baking powder and vanilla; mix well. Stir in remaining pecan halves. Pour into crust; sprinkle with remaining finely chopped pecans.

BAKE 18 min. or until lightly browned. Serve warm or chilled topped with the whipped topping and the reserved pecan halves.