MIO Pecan Pie With Caramel-Pecan Topping
Yields one pie
One Field's Pecan Pie, thawed
One cup light brown sugar
Two tablespoons Griffin's white corn syrup
Four tablespoons Hiland butter
One-fourth cup Hiland heavy whipping cream
One-half cup chopped pecans
- Remove Field's Pecan Pie from box, and set aside.
- In a deep-sided saucepan or Dutch oven, heat sugar and corn syrup on medium-high heat. Cook, while stirring, until it comes to a boil. Turn heat to low, then quickly add butter and cream. Cook another five minutes on low heat, stirring occasionally. Remove from heat, and stir in pecans.
- Pour topping over pie. Store in refrigerator until serving.