Cinnamon Pecan Pie

By cecelia26_

Ingredients

• 1 refrigerated pie crust, (from 14.1-ounce package)
• 3 eggs, lightly beaten
• 1 cup firmly packed light brown sugar
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon McCormick® Cinnamon Extract
• 1 1/2 cups pecan pieces

Details

Servings 8
Adapted from mccormick.com

Preparation

Step 1

1. Preheat oven to 350°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.
2. Mix eggs, sugar, corn syrup, butter and extract in large bowl until well blended. Stir in pecans. Pour into crust.
3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on wire rack. Serve with Cinnamon Whipped Cream (recipe follows), if desired.

Cooking Tips:
Test Kitchen Tip: After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

Cinnamon Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon each McCormick® Ground Cinnamon and McCormick® Pure Vanilla Extract in medium bowl with electric mixer on medium speed until soft peaks form.

Substitution Tip: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract and 1/2 teaspoon McCormick® Ground Cinnamon in place of the cinnamon extract.

Chocolate Pecan Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Add 2 ounces semi-sweet baking chocolate, melted, before adding pecans.

Vanilla-Walnut Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Use 1 1/2 cups chopped walnuts in place of the pecan pieces.