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1
Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
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2
Unroll first pie crust on work surface; roll into 12-inch round. Using 2 1/2- to 3-inch leaf or desired shape cookie cutter, cut 15 leaves from pie crust, rerolling dough scraps if needed. Repeat rolling and cutting with second pie crust.
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3
Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
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4
Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
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5
In 2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 2 to 3 minutes, stirring frequently, until mixture is bubbling and sugar dissolves. Reduce heat to low; carefully stir in whipping cream, vanilla and salt. Increase heat to medium; heat to simmering, stirring frequently; remove from heat. Stir in pecans; cool mixture 30 minutes.
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6
In large bowl, mix cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Beat in whipped topping until mixed well. Spread into bottom of 9-inch pie plate; top with cooled pecan mixture. Refrigerate at least 30 minutes before serving. Serve with pie crust dippers.
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