CRUST:

15 oz. pkg. Pillsbury All Ready pie crusts
1 tsp. flour
3/4 c. chopped pecans
1/4 c. firmly packed brown sugar
2 tbsp. butter, softened

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. firmly packed brown sugar
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. brandy extract (if desired)
2 eggs

TOPPING:

1 c. whipping cream
1/4 c. firmly packed brown sugar
Chopped or whole pecans

Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. (Refrigerate remaining pie crust for later use.) Heat oven to 425 degrees. In small bowl, combine 3/4 cup pecans, 1/4 cup brown sugar, and butter until crumbly. Sprinkle in bottom of pie crust-lined pan. Bake at 425 degrees for 7 minutes or until lightly browned and brown sugar mixture is slightly melted.

In large bowl, combine all filling ingredients; beat at medium speed until light and fluffy. Carefully spread over partially baked filled crust. Bake at 425 degrees for an additional 20 to 25 minutes or until filling is set and light brown around edges. Cool; refrigerate 1 hour. In small bowl, beat cream until stiff peaks form. Add 1/4 cup brown sugar; blend at low speed until thoroughly combined. Spoon or pipe over cooled filling. Garnish with pecans. Refrigerate an additional 2 hours or until serving time. Store in refrigerator. Serves 8 to 10.

Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.