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Coffee Liqueur Pecan Pie

Author/Submitted by: Jo Anne Merrill
Servings: 6
Categories: Desserts / Pies & Pastries

3/4  cup  light corn syrup
3    eggs
1  teaspoon  vanilla extract
3/4  cup  pecan halves
1  9 inch  pie crust
    ---- topping: -----
1/2  cup  heavy whipping cream
2  tablespoons  coffee liqueur

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

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