| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies, Desserts |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
|
Eggs, beaten |
| 1/2 |
c |
Pecans, broken in lg. pieces |
| 3/4 |
c |
Light corn syrup |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chocolate chips |
| 2 |
tb |
Bourbon |
INSTRUCTIONS
DOT MITCHELL - MDKB75A
Cream butter; beat in sugar slowly. Add eggs, corn syrup, vanilla and salt.
Beat well. Stir in bourbon. Spread broken nuts and chocolate chips over
bottom of pie shell. Pour other mixed ingredients over nuts and chocolate
chips into a 9 5/8" unbacked deep dish pie shell. Raise the edge of the
crust. This will be very full, so handle carefully when putting into the
oven.
Bake on middle rack of top ( large oven) oven at 375 degrees for 40-45
minutes. Serve with whipped topping if desired. (This is very rich, so
small servings are adequate.)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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