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Moscow Mule Pecan Pie

PrintPrint Recipe
  • Difficulty: Easy
  • Yield: 8 servings
  • Prep Time: 0:05
  • Bake Time: 60 to 70 minutes
  • Cool Time: 2 hours

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 (-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.
To use prepared frozen pie crust:
  1. Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  2. 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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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Moscow Mule Pecan Pie

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

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 (-inch) unbaked OR frozen** deep-dish pie crust

Directions

  • 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.
  • 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.