| |
| 3 |
|
eggs, slightly beaten |
|
| 1 cup |
|
sugar |
|
| 1 cup |
|
light or dark corn syrup (karo) |
|
| 2 Tbs |
|
butter, melted |
|
| 1 tsp |
|
vanilla |
|
| 2 T |
|
bourbon |
|
| 1- 1/4 cups |
|
pecans |
|
| 1 |
|
9-inch unbaked or frozen deep-dish pie crust (I like pet) |
|
|
|
| |
| Preheat oven to 350°F. In large bowl stir first 6 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50 - 55 minutes or until knife inserted halfway between center and edge of crust comes out clean. Cool on wire rack. Makes 8 servings. (allow crust to thaw if using frozen before baking) |
|
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |