Serves: 8
Prep Time: 20 minutes
Cook Time: 5 hours 20 minutes

Pecan Pie

Pecan Pie
 Average 4 out of 5


1cup  firmly packed dark brown sugar
4eggs  , beaten
1/4cup  light corn syrup
1/4cup  molasses
1tablespoon  vanilla extract
1/2teaspoon  salt
1tablespoon  grated lemon peel
1/4cup  Pure Wesson® Vegetable Oil
1-1/2tablespoons  cornstarch
1-1/2tablespoons  chopped pecans
1frozen deep dish pie crust (9-inch)
1cup  pecan halves
Reddi-wip® Original Whipped Light Cream


Preheat oven to 375°F.
Combine brown sugar, eggs, corn syrup, molasses, vanilla extract, salt and lemon peel; blend well. Stir together oil and cornstarch in small bowl until dissolved. Pour oil mixture into sugar mixture; mix well. Stir in chopped pecans.
Pour pie filling into pie crust; set on baking sheet. Arrange pecan halves over filling.
Bake 30 minutes. Cover pie with foil and bake an additional 30 minutes. Cool pie completely before serving (about 4 hours); cut into 8 slices. Just before serving, garnish with whipped cream

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