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Luscious Pecan Pie Shortbread Pudding

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



Quick and easy


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 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.

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

Overall Rating