Instructions: Cut 15" circle from heavy-duty aluminum foil. Line pie plate, 9x1-1/4", with foil circle, leaving 2" overhanging edge. Spread margarine over foil lining. Place pecan halves, rounded sides down, on margarine. Mix brown sugar and corn syrup. Drop by small spoonfuls evenly over pecans and foil.

Heat oven to 450 degrees. Prepare pastry-except roll first round of pastry into 11" circle. East into pie plate over pecans and brown sugar mixture.

Mix remaining ingredients; pour into pastry-lined plate. Roll other round of pastry into 12" circle. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 min. Reduce oven temperature to 375 degrees. Bake 35-40 minutes longer or until crust is brown and juice begins to bubble through slits in crust.

Cool 5 min. Turn foil away from pasty. Invert pie onto heatproof serving plate; peel off foil. Serve warm.

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