Fireball Pecan Pie
Want a shortcut to getting that delicious spicy taste in your pecan pie? Infuse the pie mixture with a cinnamon-flavored whiskey. And while you’re preparing this dish, do a shot or two for us. It’ll help pass the time while this delicious, easy dessert bakes.
This recipe is courtesy of Karo Syrup.
- 1 Cup light or dark corn syrup, preferably Karo
- 3 eggs
- 1 Cup sugar
- 2 Tablespoons butter, melted
- 2 Tablespoons cinnamon-flavored whiskey
- 1 Teaspoon pure vanilla extract
- 6 Ounces pecans
- 1 9-inch unbaked deep-dish pie crust
Preheat oven to 350 degrees F.
Using a spoon, mix corn syrup, eggs, sugar, butter, whiskey, and vanilla. Stir in pecans.
For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
Pour filling into pie crust.
Bake on center rack of oven for 60–70 minutes. Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly; it should spring back when done. If pie crust is overbrowning, cover edges with foil.
Cool for 2 hours on wire rack before serving.