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Fox Hunter’s Pie

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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 cjhartlin@msn.com Recipe by Leslie
Cole Walker Source: Southern Living Apr.97
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 15, 1998

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