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Luscious Pecan Pie Shortbread Pudding
Prep Time:
15 minutes
Cook Time:
18 minutes
12 servings

2 jumbo muffin pans (6 ct. each)

12 jumbo foil muffin liners

12 H-E-B Pecan Treasures Shortbread Cookies

4 whole lg. H-E-B Eggs, beaten

1 tsp. H-E-B The Baker's Scoop Double Vanilla Extract

1 c. H-E-B Brown Sugar

1/3 c. light corn syrup

1 1/2 c. pecan halves


Heat oven to 350°F. Line muffin cups with foil liners, spray with
non-stick cooking spray, place one cookie in each, set aside.
Combine eggs, vanilla, brown sugar and corn syrup in bowl; blend 1 min
ute on medium speed with mixer. Set 12 pecan halves aside for garnish,
chop remaining pecans. Add chopped pecans to egg mixture and spoon 2
1/2 tablespoons over cookie in each muffin cup. Top with a pecan half.
Bake on center oven rack 18 minutes. Cool completely before serving.

Nutritional Information

Calories: 290, Total Fat: 7g, Cholesterol: 75mg, Sodium: 80mg, Carbohy
drates: 30g, Dietary Fiber: 1g, Sugar: 20g, Protein: 5g


My H-E-B Texas Life Magazine, November 2011