1 (9 inch) unbaked pastry shell
2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
1 c. dairy sour cream
2 eggs
1 1/4 c. sugar
1 tsp. pure vanilla extract
1 1/2 c. pecan halves, divided
Whipped cream, optional

Bake pastry shell at 350 degrees for 7 minutes; set aside.

In small deep bowl, combine flour and cinnamon; blend in sour cream. With electric mixer at medium speed, beat in eggs, sugar and vanilla until well blended.

Reserve 1/4 cup pecans; stir in remaining pecans. Pour into prepared pastry shell. Bake at 350 degrees for 40 to 45 minutes or until set; cool. Garnish with whipped cream and reserved pecan halves if desired.