Ingredients & Directions
3/4 c Light corn syrup
3 Eggs
1 ts Vanilla extract
3/4 c Pecan halves
1 9 inch pie crust
TOPPING
1/2 c Heavy whipping cream
2 tb 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.
Yields
6 servings