Hoosier pie
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 3 | Eggs, beaten | |
| ½ | cup | Pecans, broken in lg. pieces |
| ¾ | cup | Light corn syrup |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chocolate chips |
| 2 | tablespoons | Bourbon |
Directions
DOT MITCHELL - MDKB75A
Cream butter; beat in sugar slowly. Add eggs, corn syrup, vanilla and salt.
Beat well. Stir in bourbon. Spread broken nuts and chocolate chips over bottom of pie shell. Pour other mixed ingredients over nuts and chocolate chips into a 9⅝" unbacked deep dish pie shell. Raise the edge of the crust. This will be very full, so handle carefully when putting into the oven.
Bake on middle rack of top ( large oven) oven at 375 degrees for 40-45 minutes. Serve with whipped topping if desired. (This is very rich, so small servings are adequate.)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...
on Mar 25, 1997
Related recipes
- Amish sugar pie
- Bourbon pie
- Brownie bottom bourbon pie
- Chocolate pie
- Hash brown pie
- Hawaiian pie
- Hershey pie
- Hilton head pie
- Hoosier harvest apple pie
- Hoosier supper
- Impossible pie
- Indiana fresh rhubarb creme pie
- Irish pie
- Irish pumpkin pie
- Kentucky bourbon pie
- Kentucky pie
- Pear pie
- Pot pie dough
- The pie
- Winter pie