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
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

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