Coffee Liqueur Pecan Pie
Coffee Liqueur Pecan Pie recipe
Yield
12 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
light corn syrup
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
|
|
| Topping | |||
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
light corn syrup
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
|
|
| Topping | |||
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
|
Directions
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 325 degree F 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.
