Matthew Mead, The Associated Press
This Oct. 28, 2013 photo shows mocha pecan pie in Concord, N.H. 
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Adapted from the Karo Syrup bottle, makes a 9-inch pie.
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup light or dark corn syrup (or try maple syrup)
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon strong coffee, bourbon or other additional flavoring (optional)
- 1 1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked deep-dish pie crust
Directions
Preheat oven to 350 degrees.
Beat eggs slightly with fork in medium bowl. Stir in sugar, corn syrup, butter, vanilla (and coffee or other flavorings, if using). Stir in pecans. Pour pecan filling into pie crust.
Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean, or tap center surface of pie lightly — it should spring back when done. (If pie crust is overbrowning, cover edges with foil.) Cool on wire rack.
To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
