Kahlua® Pecan Custard Pie

Makes 4 pies

As it bakes, this pie forms into two layers.

Bake Time

50 minutes

Ingredients

8 ounces butter OR margarine, softened

1 pound, 3-1/4 ounces sugar

1-1/2 tablespoons pure vanilla extract

1-1/4 ounces Argo® Corn Starch

1 pound, 8 ounces fresh OR thawed frozen eggs

8 fluid ounces Kahlua®

16 fluid ounces Karo® Dark Corn Syrup

20 fluid ounces evaporated milk

1 pound, 4 ounces pecan halves OR pieces

4 (9-inch) unbaked OR frozen deep dish pie crusts

Whipped cream, optional

Directions

Cream together butter, sugar, vanilla and corn starch in a large mixer bowl.

Gradually beat in eggs. Stir in Kahlua®, corn syrup, evaporated milk and pecans. Mix well and portion into crusts.

Bake for 10 minutes at 400°F, then reduce heat to 325°F and bake 40 minutes or until firm. Cool to room temperature on wire rack. Refrigerate until ready to serve. If desired, serve with whipped cream.

Kahlua® is registered trademark of The Kahlua Company/Pernod Ricard USA