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Creme de Menthe Fudge Pecan Pie

Creme de Menthe Fudge Pecan Pie




1 pie (8 servings)


15 minutes


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  • 1 package (4.67 ounces) Andes® Crème de Menthe Thins, unwrapped, divided (28 mints total)
  • 1/4 cup butter OR margarine
  • 3 eggs
  • 2/3 cup Crown® Lily White® Corn Syrup
  • 2/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup chopped pecans
  • 1 (9-inch) refrigerated OR frozen** deep-dish pie crust



  1. Preheat oven to 350°F.
  2. Melt 18 Andes Crème de Menthe Thins and butter in a medium saucepan over low heat; stir until smooth. Remove from heat.
  3. Stir in eggs, corn syrup, brown sugar and flour until blended. Stir in pecans. Pour into pie crust. Coarsely chop remaining 10 Andes Crème de Menthe Thins; sprinkle evenly over pie.
  4. Bake 40 to 45 minutes or until center of pie is just set. Cool on wire rack. Garnish with additional candy shaved in curls, if desired.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.


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