PASTRIES & VARIATIONS: This is an easy to follow recipe that never fails to yield good result.

PECAN KAHLUA PIE:

 

 

 

 

1 quantity of prepared short-crust pastry, see recipe, for 1 crust pie

filling:

    ½ cup butter, softened                                

    1 cup brown sugar

    3 eggs, well beaten                          

    ¼ cup Kahlua liqueur

    ¼ cup light corn syrup                    

    1 ½ cups chopped pecan

    1 tbsp. rum                                     

    ½ tsp. salt

 

 

 

 

Roll out pastry to roughly ¼-inch thickness and fit it into 9-inch pie plate. Refrigerate 30 minutes.

 

Preheat oven to 375 degrees F.

 

In a large bowl, cream butter and sugar together until fluffy and smooth. Add eggs and mix well.  Stir in remaining ingredients.  Pour into prepared pie crust.

 

Bake for 35-40 minutes, or until a knife inserted into filling comes out clean