Recipe - Coffee Liqueur Pecan Pie

Three fourths cup Light corn syrup
3 Eggs
1 teaspoon Vanilla extract
Three fourths cup Pecan halves
1 9 inch pie crust
Topping:
One half cup Heavy whipping cream
2 tablespoon 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
325degree 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.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip