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Prep 30min
Total4hr0min
Servings8
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Ingredients
Crust
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
Filling
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
Topping
3/4
cup whipping cream
2
tablespoons packed brown sugar
1
teaspoon vanilla
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Steps
1
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.
2
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.
3
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.
4
In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.
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If you purchase pecan pieces, you'll need to chop them a bit smaller. Do this with a sharp knife, or use a small food processor or nut chopper.
Dark corn syrup has a caramel flavor and color added, which give it a darker color and stronger taste.
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