Pecan Gingersnap Cookie Pie
This very rich and decadent pie brings out the best flavors of fall!
Prep Time: 20 minutes
Bake Time: 40 to 50 minutes
Yield: 10 servings
- 3 eggs
- 3/4 cup Karo® Light Corn Syrup
- 3/4 cup brown sugar
- Dash salt
- 3 tablespoons butter OR margarine, melted
- 3/4 cup finely ground gingersnap cookies
- 1/2 cup finely ground pecans
- 1 cup chopped pecans
- 1 graham cracker pie crust **
- 1 cup pecan halves
- Whipped cream, optional
- Preheat oven to 350°F.
Whisk together eggs, corn syrup, sugar, brown sugar, salt and butter until well blended. Stir in cookie crumbs and ground pecans.
Place chopped pecans in bottom of pie shell. Place pie crust on a baking sheet or pizza pan (for stability). Pour filling mixture into crust. Arrange pecan halves on top in a decorative design.
Bake for 40 to 50 minutes or until firm. Cool pie and serve with a dollop of whipped cream, if desired.
** If using a purchased crust, use a larger, 9-ounce size pie crust. If using a homemade crust, use a deep dish (9-1/2 inch) pie plate.