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!