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 frozen deep dish pie crust (9-inch)
1 cup pecan halves
Reddi-wip® Original Dairy Whipped Topping
|% Daily Value|
|Total Fat||43 g||67%|
|Saturated Fat||7 g||35%|
|Dietary Fiber||4 g||14%|
|Vitamin C||1 mg||2%|
|Vitamin A||150 iu||3%|
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 Reddi-wip.
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