Pecan Pie By Reddi-wip®
1 cup firmly packed dark brown sugar
4 eggs, beaten
1/4 cup light corn syrup
1/4 cup molasses
1 tablespoon vanilla extract
1/2 teaspoon salt
1 tablespoon grated lemon peel
1/4 cup Pure Wesson® Vegetable Oil
1 1/2 tablespoons cornstarch
1 1/2 cups chopped pecans
1 (9 inch) frozen deep-dish pie crust
1 cup pecan halves
Reddi-wip® Original Whipped Light Cream
Preheat oven to 375 degrees 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.
| Yield: | 8 servings |
| Prep Time: | 0 hr 0 mins |
| Cook Time: | 0 hr 20 mins |
| Ready In: | 0 hr 20 mins |
| Category: | Desserts |
| Main Ingredient: | Eggs |
| Cooking Method: | Baking |
