Kahlua® Pecan Custard Pie

Ingredients

• 8 ounces butter OR margarine, softened
• 1 pound, 3-1/4 ounces sugar
• 1-1/2 tablespoons pure vanilla extract
• 1-1/4 ounces Argo® Corn Starch
• 1 pound, 8 ounces fresh OR thawed frozen eggs
• 8 fluid ounces Kahlua®
• 16 fluid ounces Karo® Dark Corn Syrup
• 20 fluid ounces evaporated milk
• 1 pound, 4 ounces pecan halves OR pieces
• 4 (9-inch) unbaked OR frozen deep dish pie crusts
• Whipped cream, optional

Directions

Cream together butter, sugar, vanilla and corn starch in a large mixer bowl.

Gradually beat in eggs.  Stir in Kahlua®, corn syrup, evaporated milk and pecans.  Mix well and portion into crusts.

Bake for 10 minutes at 400°F, then reduce heat to 325°F and bake 40 minutes or until firm.  Cool to room temperature on wire rack.  Refrigerate until ready to serve.  If desired, serve with whipped cream.

Kahlua® is registered trademark of The Kahlua Company/Pernod Ricard USA