Fireball® Pecan Pie

Makes 4 pies

Popular cinnamon flavored whiskey is a hit in this riff on a pecan pie.

Bake Time
50 to 55 minutes
1 dozen eggs
2 pounds (4 cups) sugar
32 fluid ounces (1 quart) Karo® Light Corn Syrup
4 ounces (1/2 cup) butter OR margarine, melted
4 teaspoons pure vanilla extract
1/2 cup cinnamon flavored whiskey
1-1/2 pounds (6 cups) pecans
4 (9-inch) unbaked deep-dish regular OR gluten free pie crusts

Preheat oven to 350°F.  Lightly beat eggs in a large mixer bowl.  Add sugar, corn syrup, butter, vanilla and whiskey; beat until blended.  Pour filling into pie crusts.  Spread 6 ounces or 1-1/2 cups of pecans evenly over top of pie.  Bake 50 to 55 minutes.  Cool on wire rack.  Store pies in refrigerator.

Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly - it should spring back when done.  For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.

Fireball® is a registered trademark of Sazerac Company and is not affiliated with ACH Food Companies, Inc.