Servings: 4 (9-inch) pies, 8 servings each
  • 8 oz. OREO Medium Cookie Pieces
  • 6 oz. pecans, coarsely chopped
  • 4 unbaked 9-inch pastry shells
  • 2 lb. eggs
  • 2 lb. light corn syrup
  • 1 lb. sugar
  • 8 oz. unsalted butter, melted
  • 1 oz. vanilla


Nutritional facts are based on a single serving
Calories 420
Total fat 21g
Saturated fat 7g
Trans fat 0g
Cholesterol 120mg
Sodium 230mg
Carbohydrate 52g
Dietary fiber 0g
Sugars 31g
Protein 6g
Vitamin A 6%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 8%DV


  1. Divide  OREO Pieces and pecans among 4 pastry shells.
  2. Beat  eggs until foamy. Add corn syrup, sugar, butter and vanilla; mix well. Pour filling over ingredients in each pastry shell, dividing equally among four shells.
  3. Bake  in 400°F-conventional oven for 15 minutes. Reduce oven temperature to 350°F. Continue baking 40 to 45 minutes or until tops are set. Remove from oven to wire racks; cool completely.
  4. Refrigerate  several hours or until chilled. Cut each pie into 8 slices.
  5. Serving suggestion

    Serve with lightly sweetened whipped cream.


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