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

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

Directions


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

Nutritional Information


Calories: 290, Total Fat: 7g, Cholesterol: 75mg, Sodium: 80mg, Carbohydrates: 30g, Dietar
y Fiber: 1g, Sugar: 20g, Protein: 5g

Source


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