Rumchata® Pecan Pie
Rumchata adds subtle flavor to this classic pecan pie.
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
2 tablespoons Rumchata
1 teaspoon pure vanilla extract
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, Rumchata and vanilla 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.
RumChata® is a registered trademark of Agave Loco LLC and is not affiliated with ACH Food Companies, Inc.