Recipe: Kahlua Pecan Pie (Argo Corn Starch recipe)

KAHLUA PECAN PIE
"Pecan pie with a Kahlua twist!"



1/4 cup butter OR margarine, softened
3/4 cup sugar
1 teaspoon Spice Islands Pure Vanilla Extract
1 tablespoon Argo Corn Starch
3 eggs
1/4 cup Kahlua
1/2 cup Karo Dark Corn Syrup
2/3 cup evaporated milk
1 1/4 cups pecan halves OR pieces
1 (9-inch) unbaked OR frozen deep-dish pie crust
Whipped cream (optional, for serving)

Preheat oven to 400 degrees F.

Beat together butter, sugar, vanilla and corn starch in a large bowl until fluffy. Mix well.

Beat in eggs one at a time. Stir in Kahlua, corn syrup, (undiluted) evaporated milk and pecans. Mix well and pour into crust.

Bake for 10 minutes at 400 degrees F then reduce heat to 325 degrees F and bake 40 minutes or until firm. Set on rack to cool then refrigerate.

If desired, serve with whipped cream.

Makes 1 (9-inch) pie, 8 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.