Bailey's® Irish Cream Pecan Pie

Makes 4 pies

Old-world spirit meets southern-style classic in this decadently delicious dessert.

Bake Time

55 to 65 minutes

Ingredients

1 pound, 8 ounces fresh OR thawed frozen whole eggs

1 pound, 14 ounces sugar

8 ounces sour cream

32 fluid ounces (1 quart) Karo® Light Corn Syrup

2 ounces butter OR margarine, melted

4 fluid ounces Bailey's® Irish Cream

1 pound pecan halves

4 (9-inch) unbaked OR frozen deep-dish pie crusts

Directions

Lightly beat eggs in a large mixer bowl. Add sugar, sour cream, corn syrup, butter and Irish cream liqueur. Beat until well mixed. Stir in pecans.

Evenly divide filling into pie crusts.

Bake at 350°F for 55 to 65 minutes or until center appears barely set. Cool to room temperature on wire rack. Refrigerate until ready to serve.

Bailey's® is a registered trademark of R&A Bailey & Company