Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup butter or margarine, softened
2/3
cup packed brown sugar
3
eggs
1
cup light corn syrup
2
tablespoons cornstarch
2
tablespoons lemon juice
1
teaspoon vanilla
3/4
cup whole or chopped pecans
3/4
cup whole pitted dates, chopped
1/2
cup whipping cream
1/8
teaspoon ground cinnamon
1/2
teaspoon grated lemon peel
Preparation
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, beat softened butter and brown sugar with electric mixer on low speed until well mixed, scraping bowl occasionally. Add eggs one at a time, beating well after each addition. Reduce speed to low; beat in corn syrup, cornstarch, lemon juice and vanilla until well blended.
Sprinkle pecans and dates in crust; carefully pour filling mixture in crust over pecans and dates. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 45 to 55 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
In chilled small bowl, beat whipping cream and cinnamon on high speed until stiff peaks form. Fold in lemon peel. Spoon dollop of topping on each serving.
