Coffee Liqueur Pecan Pie
Author/Submitted by: Jo Anne Merrill
Pies & Pastries
light corn syrup
---- topping: -----
heavy whipping cream
Beat the eggs slightly and add the corn syrup, vanilla and halves of
pecans; blend well. Pour into unbaked pie shell. Bake in a preheated
325-degree oven for 45 minutes. Cool on wire rack. To make the
topping, mix the whipping cream and the liqueur. Beat until peaks form.
Serve immediately, placing some of the cream on each slice of pie.
By KKBG35A RUTH BURKHAR