| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | 9" pie | |
INGREDIENTS
| 1/2 | 15 oz. pkge. refrigerated piecrusts | |
| 1/4 | c | Butter or margarine |
| 1 | c | Sugar |
| 3 | lg | Eggs |
| 3/4 | c | Light corn syrup |
| 1 1/2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 2 | tb | Bourbon (optional) |
| 1 | c | 6 oz. semisweet chocolate morsels |
| 1/2 | c | Coarsely chopped pecans |
INSTRUCTIONS
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes. Bake piecrust at 425° for 6 to 8 minutes or until golden; cool on a wire rack. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, next 3 ingredients, and, if desired, bourbon; beat just until blended. Sprinkle chocolate morsels and pecans in prepared piecrust; pour in filling. Bake at 350° for 45 to 50 minutes or until set; cool on a wire rack. Yield: 1 (9-inch) pie. Typed in MMFormat by [email protected] Recipe by Leslie Cole Walker Source: Southern Living Apr.97 Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Sep 15, 1998
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