1 (9-inch) unbaked pastry shell
1/2 tsp. ground cinnamon
2 eggs
1 tsp. vanilla extract
whipped cream (optional)
2 tsp. all-purpose flour
1 c. dairy sour cream
1 1/4 c. sugar
1 1/2 c. Planter's pecan halves

Bake pastry shell at 350°F 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°F for 40 to 45 minutes. Garnish with whipped cream and reserved pecan halves, if desired.