Fox hunter's pie

1 9\" pie

Ingredients

QuantityIngredient
½15 oz. pkge. refrigerated piecrusts
¼cupButter or margarine
1cupSugar
3largesEggs
¾cupLight corn syrup
teaspoonVanilla extract
¼teaspoonSalt
2tablespoonsBourbon (optional)
1cup6 oz. semisweet chocolate morsels
½cupCoarsely 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 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