Fireball Pecan Pie

Fireball Pecan Pie

    1 9-inch unbaked refrigerated pie crust
    1/2 cup butter melted
    1 cup dark corn syrup
    1/2 cup light corn syrup
    1 cup sugar
    4 eggs
    1/4 cup Fireball or cinnamon whiskey
    2 tsp. vanilla
    1 tsp. cinnamon
    2 cups pecan halves
    whipped topping for garnish

Fireball Pecan Pie


organize pastry in a very 9-inch pie plate, and crimp or scallop the sides.

in a very massive bowl, whisk along butter, dark sirup, light-weight sirup, sugar, eggs, Fireball, vanilla, and cinnamon.

Stir in pecan halves.

Pour into crust.

Bake at 350 degrees for 40-45 minutes, or till edges square measure golden, and therefore the center isn't any longer jiggly, and seems set.

take away from heat, and funky utterly.

Chill, if desired, before serving - it appears to form it easier to cut!

Cut and serve. high with topping.

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