Pecan-Date Pie

Looking for a tasty pie using Pillsbury* Refrigerated Pie Crust? Then check out this great pecan and date pie. ...MORE + LESS -

1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)

1/4 cup (50 mL) butter or margarine, softened

2/3 cup (150 mL) packed brown sugar

3 eggs

1 cup (250 mL) light corn syrup

2 tbsp (25 mL) cornstarch

2 tbsp (25 mL) lemon juice

1 tsp (5 mL) vanilla

3/4 cup (175 mL) whole or chopped pecans

3/4 cup (175 mL) whole pitted dates, chopped

1/2 cup (125 mL) whipping cream

1/8 tsp (.5 mL) ground cinnamon

1/2 tsp (2 mL) grated lemon peel

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1

Heat oven to 375º. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In large bowl, beat softened butter and brown sugar with electric mixer on medium 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.
3

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.
4

Bake 45 to 55 minutes or until centre is set. Cool on cooling rack at least 2 hours before serving.
5

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.