- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 2 cups (packed) dark brown sugar
- 4 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon Scotch whisky
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 cups pecan halves
- Whipped cream
- Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
- Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.