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Moscow Mule Pecan Pie

  • Beginner
  • 8 servings
  • 40 min
Baking Success Or Baking Mess

Ingredients

1 cup Crown® Lily White® Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
2 teaspoons freshly grated lime peel
1-1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
2 tablespoons vodka, optional
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust

Instructions

Preheat oven to 350°F.


Mix corn syrup, eggs, sugar, butter, lime peel, ginger, vanilla and vodka using a spoon. Stir in pecans. Pour filling into pie crust.


Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.


**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.


RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.


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