Bailey's® Irish Cream Pecan Pie

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