Cayenne Pecan Pie

Makes 8 servings

Bake Time

60 to 70 minutes

Cool Time

2 hours

Ingredients

1 cup Karo® Light OR Dark Corn Syrup

3 eggs

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

Directions

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.