Title: Bourbon-Spiked Pecan Pie
Categories: Pie
Yield: 8 Servings

:		-
:		crust--------------------
	1	pie crust for single-crust
:		pie -- ¥ filled with
:		pie weights & partially
:		baked at 425 degrees
:		for 10 to 12 minutes
:		-
:		filling---------------------
	4 l	g eggs
3	/4 c	dark corn syrup
3	/4 c	sugar
	6 t	b unsalted butter -- melted
	6 t	b bourbon
1	/4 c	molasses
1	/4 t	salt
1 1	/2 c	coarsely chopped pecans
	1 c	pecan halves
	1 c	heavy cream -- whipped and
:		flavored with ->
	2 t	b bourbon (optional)
:		for -- €

Preheat oven to 375 degrees. Beat together eggs, corn syrup, sugar, butter, bourbon, molasses and salt. Stir in chopped pecans. Spoon filling into pie shell, distributing pecans evenly. Decorate the top of the pie with pecan halves, pressing them into the filling. Bake 45 to 55 minutes, until firm. Cool on rack at least 45 minutes until serving. Serve with bourbon-flavored whipped cream, if desired. Recipe from 'The Artful Pie,' by Lisa Cherkasky and Renee Comet. By KKBG35A RUTH BURKHAR

Recipe By :

From: Robert Miles Date: 05-30-98 (13:19) Doc's Place Bbs Online. (253) Cooking

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