Fox Hunters Pie Recipe
Yield: 1 9" pieRecipe by luhu.jp
Ingredients:
1/2: 15 oz. pkge. refrigerated piecrusts,
1/4 cup: Butter or margarine,
1 cup: Sugar,
3 large: Eggs,
3/4 cup: Light corn syrup,
1 1/2 tsp: Vanilla extract,
1/4 tsp: Salt,
2 tbsp: Bourbon, optional
1 cup: 6 oz. semisweet chocolate morsels,
1/2 cup: Coarsely chopped pecans,
Directions:
Fit piecrust into a 9-inch pieplate according to package directions; fold
edges under, and crimp. Freeze 15 minutes.
Bake piecrust at 425
for 6 to 8 minutes or until golden; cool on a wire
rack.
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, next 3 ingredients, and, if desired,
bourbon; beat just until blended.
Sprinkle chocolate morsels and pecans in prepared piecrust; pour in
filling.
Bake at 350
for 45 to 50 minutes or until set; cool on a wire rack. Yield:
1 (9-inch) pie. Typed in MMFormat by cjhartlin@msn.com Recipe by Leslie
Cole Walker Source: Southern Living Apr.97
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 15, 1998
Source from luhu.jp
edges under, and crimp. Freeze 15 minutes.
Bake piecrust at 425
for 6 to 8 minutes or until golden; cool on a wire
rack.
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, next 3 ingredients, and, if desired,
bourbon; beat just until blended.
Sprinkle chocolate morsels and pecans in prepared piecrust; pour in
filling.
Bake at 350
for 45 to 50 minutes or until set; cool on a wire rack. Yield:
1 (9-inch) pie. Typed in MMFormat by cjhartlin@msn.com Recipe by Leslie
Cole Walker Source: Southern Living Apr.97
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 15, 1998
Source from luhu.jp
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Desserts