Andes® Mint Pecan Pie

Ingredients

• 17 ounces Andes® Creme de Menthe mints, divided
• 8 ounces butter OR margarine
• 1 pound, 8 ounces fresh OR thawed frozen whole eggs
• 21 fluid ounces Karo® Light Corn Syrup
• 1 pound, 3 ounces brown sugar
• 3 ounces all-purpose flour
• 1 pound chopped pecans
• 4 (9-inch) unbaked OR frozen deep dish pie crusts

Directions

Melt 12 ounces of the mints and butter in a large saucepan over low heat; stir until smooth.  Remove from heat. 

Stir in eggs, corn syrup, brown sugar and flour until blended.  Stir in pecans.  Divide mixture evenly into pie crusts.  Coarsely chop remaining mints; sprinkle evenly over pies.

Bake at 350°F for 40 to 45 minutes or until center of pie is just set.  Cool to room temperature on a wire rack.  Refrigerate until ready to serve.  Garnish with additional candy shaved in curls, if desired. 

Andes® is a registered trademark of Tootsie Roll Industries, Inc.