Sweet and spicy pecan
pie
I know this sounds sort of strange, but the
chili flavor is very mild and makes for a change of pace from the old standard.
The sugar on the Picante Pecans creates a great crust on top. NOTE: The top
of the pie burns easily so cover with foil about half way through the baking.
Makes 1 (9-inch) pie
Multiply by 1-1/2 for a deep dish crust.
Ingredients:
Prepared pie crust for one 9-inch pie
3 eggs
1 cup light corn syrup
1/2 cup brown sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 1/2 cups Picante Pecans, coursley chopped
Whipped cream (optional)
Preheat oven to 425°. Place pie crust in a 9-inch pie plate and flute
edges (or use frozen crust already in pan).
Beat eggs lightly in large bowl. Stir in corn syrup, brown sugar, vanilla
and butter; mix well. Pour filling in pie crust. Cover with Picante Pecans,
including any sugar coating that has fallen off. Press the nuts slightly
into the filling. Bake 15 mins then reduce temperature to 350°.
Bake pie 40 mins more or until a knife inserted one inch from the edge comes
out clean. Cool on wire rack. Serve with whipped cream if desired.