Pecan Pie

• All-purpose flour, for dusting
• cream cheese pie dough
• 4 cups (13 oz) pecan halves
• 4 large eggs, lightly beaten
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 Tbsp pure vanilla extract
• 1/2 tsp salt

Heat oven to 350 F. Spread the pecan halves on a baking sheet. Cook until fragrant, about 10 minutes (but start checking at about 6 minutes). Once done, turn heat down to 325 F.

On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. refrigerate or freeze until firm, about 30 minutes.

Set aside 1 1/4 cups pecan halves; coarsely chop remaining 2 3/4 cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

Makes 16 servings, 14 WW PointsPlus each.