78
      Saturday
      86 / 59
      Sunday
      80 / 63
      Monday
      83 / 66

      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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