Ingredients
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling
- 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
- Topping
- 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
Step 1
1. 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.
2. 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.
3. Place pie on preheated cookie sheet in oven; bake 15 to 20 minutes or until golden brown.
4. Meanwhile, in small bowl, mix all topping ingredients except pecans and powdered sugar until smooth. Stir in 1/2 cup pecans.
5. 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.