Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup powdered sugar
1/3
cup apricot or other flavor jam
2
tablespoons butter or margarine, softened
1
package (3 oz) cream cheese, softened
1
cup finely chopped pecans
1/2
cup granulated sugar
1
tablespoon Pillsbury BEST® all-purpose flour
2
tablespoons sour cream
1
tablespoon butter or margarine, melted
1/3
cup corn syrup or Hungry Jack® microwave ready regular syrup
1/2
teaspoon vanilla
1
egg
1/2
cup chopped pecans
1
to 3 teaspoons powdered sugar
Preparation
Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In small bowl, mix filling ingredients except pecans. Stir in 1 cup pecans. Spread mixture in crust-lined pan. Top with second crust; press edge to seal.
Place pie on preheated cookie sheet in oven; bake 15 to 20 minutes or until golden brown.
Meanwhile, in small bowl, mix all topping ingredients except pecans and powdered sugar until smooth. Stir in 1/2 cup pecans.
Remove partially baked pie from oven; reduce oven temperature to 375°F. Pour topping over pie. Return to oven; bake 18 to 28 minutes longer or until golden brown. Cool 10 minutes. Lightly sprinkle 1 to 3 teaspoons powdered sugar over pie. Cool completely, about 2 hours. Store in refrigerator.
