- Crust and Filling:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 (8 ounce) package cream cheese, softened
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1/4 cup finely chopped crystallized ginger
- Topping:
- 2 tablespoons Pillsbury BEST® all-purpose flour
- 1/4 cup butter, melted
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups pecan halves or pieces
- Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
- In medium bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg on medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.
- In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoon vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
- Bake 40 to 50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.