Ingredients
1/3
cup finely chopped pecans
2
tablespoons Gold Medal™ all-purpose flour
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
eggs
3/4
cup packed brown sugar
3
tablespoons Gold Medal™ all-purpose flour
1
cup dark corn syrup
2
tablespoons butter or margarine, melted
2
tablespoons bourbon
1 1/2
cups pecan halves
3/4
cup whipping cream
2
tablespoons packed brown sugar
1
teaspoon vanilla
Preparation
Heat oven to 325°F. In bottom of ungreased 9-inch glass pie plate, mix 1/3 cup chopped pecans and 2 tablespoons flour. Place pie crust over pecan mixture in pie plate as directed on box for One-Crust Filled Pie.
In large bowl, beat eggs slightly with hand beater or wire whisk. Beat in 3/4 cup brown sugar, 3 tablespoons flour, the corn syrup, butter and bourbon until smooth. Stir in pecan halves. Pour into crust-lined pie plate.
Bake 15 minutes. Cover top of crust with foil to prevent excessive browning; bake 40 to 45 minutes longer or until filling is set and center of pie is puffed and golden brown. Cool completely on cooling rack, about 2 hours 30 minutes.
In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.
