Lingonberry (Partridgeberry) Pecan Pie

Submitted by: Pure Labrador Cookbook
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

1 9-inch baked pie crust
1/2 cup Pure Labrador Lingonberry (Partridgeberry) Spread
2 cups pecans, coarsely chopped
3 large eggs
1/2 cup granulated white sugar
1 cup light corn syrup
5 tbsp butter, melted
1 tbsp dark rum or 1 tsp vanilla
Spread Lingonberry (Partridgeberry) spread evenly over the baked pie crust. Place pecans on cookie sheet and toast in 375°F oven for 6 to 10 minutes or until fragrant. Set aside to cool. In a large bowl, whisk together eggs, sugar, corn syrup and butter. Stir in pecans. Pour over Lingonberry (Partridgeberry) Spread in prepared pie shell and bake until edges are firm and centre seems set but quivery, 35 to 40 minutes. Remove from oven and let cool at least 1 1/2 hours. Serve warm or at room temperature with whipped cream or ice cream.

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