Crust: Place crumbs in bowl and drizzle with butter; using form, mix until combined. Transfer to 9-inch (23 cm) pie plate; press firmly into bottom and sides.
Bake at 350 degrees F (180 degrees C) for 10 min. Cool.
Filling: Blend eggs, sugar, corn syrup, butter, vanilla, and salt in large bowl. Stir in pecans. Pour into prepared pie shell.
Bake 35 to 40 min. or until set. Cool. Use serrated knife to cut.
Tips & Tricks
Strawberry Rhubarb Custard Pie
See how to make a super-simple strawberry-rhubarb pie.
Watch how to make this old-fashioned family favorite.
Tips & Suggestions:
To crush Shreddies, place in resealable plastic freezer bag or empty cereal liner bag and crush by hand. Crumbs should be fine, with a bit of texture, but not powdery.
Extra Special: If desired, add extra pecans to the crumb crust mixture. For best results, place whole Shreddies and 1/2 cup (125 mL) pecans in food processor; pulse into fine crumbs. Drizzle with butter; pulse to blend. Proceed as instructed above.