If you’re looking for an easy shortcut for getting a unique spice blend into your pecan pie this winter, infuse your nut mixture with milky RumChata liqueur. The alcohol cooks off, leaving a wonderful cinnamon and vanilla taste perfect for any party.
This recipe is courtesy of Karo.
- 1 Cup light or dark corn syrup, preferably Karo
- 3 eggs
- 1 Cup sugar
- 2 Tablespoons butter, melted
- 2 Tablespoons RumChata
- 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 together the corn syrup, eggs, sugar, butter, Rumchata, and vanilla.
Stir in pecans.
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.