Ginger Pecan Pie Recipe

Ingredients

1 (9 inch) unbaked pie crust, baked

1 (6 ounce) package graham crackers

2 tablespoons white sugar

2/3 cup salted water (110 degrees F/45 degrees C)

1 cup sour cream

1/4 cup white sugar

1/2 teaspoon ground ginger

2 cups diced pecans

Directions

Melt graham cracker crumbs in a small saucepan over medium heat. (Many people report their graham cracker crumbs have cooked down and become soggy.) Stir in sugar and water, and cook, stirring frequently until thick. Stir in the cream, then ginger and pecans. Heat immediately to boiling, then reduce heat to medium; boil for 1 minute.

Comments

Molosso writes:

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I used a can of diced tomatoes with jalepeno peppers since I didn't have either ingredient and these were plenty spicy, but I'd double the amounts of cream and sugar and leave the rest as is, or else I'll reduce the cream cheese to 1/2 cup and the sugar to 1/2 cup.

Ginger Pecan Pie Recipe

Ingredients

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