Luscious Pecan Pie Shortbread Pudding

Prep Time:
15 minutes
Cook Time:
18 minutes
12 servings

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


2jumbo muffin pans (6 ct. each),

12jumbo foil muffin liners,

12H-E-B Pecan Treasures Shortbread Cookies,

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

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

1c.H-E-B Brown Sugar,

1/3c.light corn syrup,

1 1/2c.pecan halves,


1Heat oven to 350°F. Line muffin cups with foil liners, spray with non-stick cooking spray, place one cookie in each, set aside.

2Combine 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 pecans to egg mixture and spoon 2 1/2 tablespoons over cookie in each muffin cup. Top with a pecan half.

3Bake on center oven rack 18 minutes. Cool completely before serving.

Nutritional Information

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

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