Cayenne Pecan Pie
A traditional pecan pie with notes of pumpkin pie spice and a tiny kick of heat from cayenne pepper.
Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
Yield: 8 servings
1 cup Karo® Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
3/4 teaspoon cayenne pepper
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter, vanilla, pumpkin pie spice and cayenne pepper 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.