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Moscow Mule Pecan Pie

A pecan pie with the flavors of lime and ginger that you find in a popular cocktail.

Quick Facts

Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
Yield: 8 servings

Ingredients

  • 1 cup Karo® Light 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

Directions

  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter, lime peel, ginger, vanilla and vodka using a spoon. Stir in pecans. Pour filling into pie crust.
  3. 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.
  4. **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.
  5. 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.