Pecan Pie

• 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(R) 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(R) Original Whipped Light Cream

1. Preheat oven to 375u0b0F.
2. 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.
3. Pour pie filling into pie crust; set on baking sheet. Arrange pecan halves over filling.
4. 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.

brown sugar, eggs, light corn syrup, molasses, vanilla, salt, vegetable oil, cornstarch, pecans, dish pie crust, pecan halves, reddi

Taken from www.myrecipes.com/recipe/pecan-pie-4 (may not work)