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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.

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