1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
20 chocolate sandwich cookies
3/4 cup coarsely chopped pecans
4 large eggs
1 cup light corn syrup
1 cup granulated sugar
2 tablespoons Parkay® Original-stick, melted
1 teaspoon vanilla extract
Reddi-wip® Original Dairy Whipped Topping
|% Daily Value|
|Total Fat||13 g||19%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||1 g||4%|
|Vitamin A||106 iu||2%|
Preheat oven to 400°F.
Place pie crust into 9-inch springform pan, pressing 1-1/2 inches up side. Coarsely chop cookies; sprinkle chopped cookies and nuts into prepared crust. Set aside.
Combine eggs, corn syrup, sugar, Parkay and vanilla in large bowl using electric mixer at low speed. Pour mixture over cookies and nuts.
Bake 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes more or until golden brown and puffed.
Cool completely in pan on wire rack. Refrigerate two hours or overnight. Serve each slice with Reddi-wip.
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