Fox hunter's pie

Yield: 1 9" pie

Measure Ingredient
½ 15 oz. pkge. refrigerated piecrusts
¼ cup Butter or margarine
1 cup Sugar
3 larges Eggs
¾ cup Light corn syrup
1½ teaspoon Vanilla extract
¼ teaspoon Salt
2 tablespoons Bourbon (optional)
1 cup 6 oz. semisweet chocolate morsels
½ cup Coarsely chopped pecans

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.

Bake piecrust at 425ø 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 350ø for 45 to 50 minutes or until set; cool on a wire rack. Yield: 1 (9-inch) pie. Typed in MMFormat by cjhartlin@... Recipe by Leslie Cole Walker Source: Southern Living Apr.97 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 15, 1998

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