- 1 9-inch pie shell; unbaked
- ¾ cups light corn syrup
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cups pecan halves
- ½ cup heavy whipping cream
- 2 tablespoons coffee liqueur
- Preheat oven to 325ºF.
- In a large mixing bowl beat the eggs slightly and add the corn syrup, vanilla and halves of pecans; blend well. Pour into unbaked pie shell.
- Bake in a preheated oven for 45 minutes. Cool on wire rack.
- To make the topping, mix the whipping cream and the liqueur. Beat until peaks form.
- Serve immediately, placing some of the cream on each slice of pie.
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