COOKING WITH SPIRITS AFTER HOURS PECAN PIE (By Nick Vandeloecht, Virginia ABC Communications) INGREDIENTS 1 cup Karo® corn syrup (light or dark) 3 eggs 1 cup granulated sugar 2 tablespoons Ole Smoky Butter Pecan Moonshine 1 teaspoon pure vanilla extract 1-1/2 cups (6 ounces) coarsely chopped pecans 1 (9-inch) unbaked OR frozen deep-dish pie crust DIRECTIONS 1. Preheat oven to 350°F 2. Mix Karo® Light Corn Syrup, eggs, sugar, moonshine and vanilla using a spoon or a rubber spatula. 3. Stir in pecans. 4. Pour the mixture into pie crust. 5. Bake on center rack of oven for 60 to 70 minutes. 6. Cool for at least 2 hours on wire rack before serving. NOTES 1. If you are using a 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. 2. The pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. If pie crust is over-browning, cover edges with foil. This recipe is a modification of the Easy Pecan Pie Recipe from Shelly Jaronsky (Cookies & Cups). SPIRITED VIRGINIA | OCTOBER | NOVEMBER | DECEMBER 2022 15http://catoctincreek.com