Rio Grande Pecan Pie

Rio Grande Pecan Pie

Miz Helen's Kitchen

Ingredients

For The Pie Crust

Unbaked 9 inch Pie Crust

For The Pie Filling

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon all spice

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup light corn syrup

3 eggs, beaten

2 tablespoon butter, melted and cooled

1 teaspoons vanilla

1-1/2 cups pecans

Directions

For The Pie Filling

In a mixing bowl whisk the sugar, cinnamon, all spice, cayenne pepper and salt together.

Stir in the butter, syrup, well beaten eggs, and vanilla, mix well. Stir in the pecans and carefully pour the pie filling into the unbaked pie crust.

Bake at 325 degrees for 60 to 70 minutes.

Let the pie cool for 2 hours before slicing.

Garnish with whipped cream or ice cream.

Refrigerate the pie after serving.

Enjoy!