Preheat oven to 350°F. Reserve 8 pecan halves for garnish. Finely chop 1/2 cup of the remaining pecans. Melt 1/4 cup of the margarine; pour into small bowl. Add 1/4 cup of the finely chopped pecans and the shortbread crumbs; mix well. Press firmly onto bottom and up side of 9-inch pie plate; set aside.
Melt remaining 1/4 cup margarine; pour into medium bowl. Add sugar; beat with electric mixer on low speed until well blended. Add flour, egg, baking powder and vanilla; mix well. Stir in remaining pecan halves. Pour into crust; sprinkle with remaining finely chopped pecans.
Bake 18 min. or until lightly browned. Serve warm or chilled topped with the whipped topping and the reserved pecan halves.
This elegant dessert is extremely indulgent, so enjoy it only on special occasions.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.