Ingredients
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2/3 cup chopped pecans
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1/3 cup packed brown sugar
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3 tablespoons butter (do not use margarine spread) or 3 tablespoons margarine, softened (do not use margarine spread)
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water
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1/2 cup powdered sugar
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1/4 teaspoon vanilla
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2 -3 teaspoons milk
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3 tablespoons chopped pecans, for top
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1 refrigerated pie crust, softened as directed on box (from 15-oz box)
Instructions
- Heat oven to 375°F
- Remove pie crust from pouch and place flat on ungreased dark baking sheet.
- In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.
- Bake 17 to 22 minutes or until golden brown.
- Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.
- Cool completely and cut into wedges.