Recipe: Fox Hunter's Pie

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Categories: Desserts

Yield: 1 9" pie

1/2 15 oz. pkge. refrigerated

-- piecrusts
1/4 c Butter or margarine

      1 c  Sugar
      3 lg Eggs

3/4 c Light corn syrup
1 1/2 ts Vanilla extract
1/4 ts Salt

      2 tb Bourbon (optional)
      1 c  6 oz. semisweet chocolate
           -- morsels

1/2 c 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@msn.com Recipe by Leslie Cole Walker Source: Southern Living Apr.97

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 15, 1998

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