Andes® Mint Pecan Pie
Photo
Makes 4 pies

Traditional pecan pie with a twist of mint!
Bake Time
40 to 45 minutes
Ingredients
17 ounces Andes® Creme de Menthe mints, divided
8 ounces butter OR margarine
1 pound, 8 ounces fresh OR thawed frozen whole eggs
21 fluid ounces Karo® Light Corn Syrup
1 pound, 3 ounces brown sugar
3 ounces all-purpose flour
1 pound chopped pecans
4 (9-inch) unbaked OR frozen deep dish pie crusts
Directions

Melt 12 ounces of the mints and butter in a large saucepan over low heat; stir until smooth.  Remove from heat. 

Stir in eggs, corn syrup, brown sugar and flour until blended.  Stir in pecans.  Divide mixture evenly into pie crusts.  Coarsely chop remaining mints; sprinkle evenly over pies.

Bake at 350°F for 40 to 45 minutes or until center of pie is just set.  Cool to room temperature on a wire rack.  Refrigerate until ready to serve.  Garnish with additional candy shaved in curls, if desired. 

 

Andes® is a registered trademark of Tootsie Roll Industries, Inc.