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Cookie Crust Pecan Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.4573
Energy (kCal)1262.1747
Carbohydrates (g)237.4565
Total fats (g)32.4355
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350ºF. | 2. Slice cookie dough into 1/4-inch slices. | 3. 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). | 4. In medium bowl, combine pudding mix, salt, corn syrup, milk, vanilla and egg; blend well. | 5. Fold in pecans. | 6. Pour into crust-lined pan. | 7. Bake at 350ºF for 25 to 35 minutes or until edges are deep golden brown and filling is set. | 8. Cool completely and then cut into squares. | 9. Serve with whipped cream or ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar cooky 1 package refrigerated - - - -
    butterscotch pudding mix 1 package - - - -
    salt 1 dash - - - -
    dark corn syrup 3/4 cup 703.56 190.8714 0.0 0.0
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    egg 1 71.5 0.36 6.28 4.755
    pecan half 1 1/2 1/2 - - - -
    ice cream 1 cup whipped 381.84 38.184 7.0520000000000005 22.36

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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