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Deep Dish Amaretto Pecan Pie




  • 1 1/2 cups granulated sugar
  • 5 eggs
  • 1/4 cup butter, melted
  • 1 1/4 cups light corn syrup
  • 1/2 cup amaretto liqueur
  • 3 cups chopped pecans, divided

Sugar Crusts

  • 1 cup butter
  • 1 cup granulated sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 teaspoon salt


  1. In a medium mixing bowl, whisk sugar and eggs. Add butter, corn syrup and amaretto.
  2. Put 1 1/2 cups chopped pecans on top of each of 2 sugar crust-lined pans.
  3. Pour liquid mixture on top of pecans.
  4. Bake at 350 degrees F for 40 to 45 minutes or until filling is firm, but do not over-brown.
  5. For sugar crusts, place butter and sugar in mixing bowl and beat until creamy.
  6. Add eggs, one at a time, scraping sides of bowl after each addition.
  7. Sift flour and salt and add to creamed mixture. Mix until dough comes together.
  8. Remove from bowl and knead the dough into a ball.
  9. Wrap with plastic and refrigerate at least one hour.
  10. Roll half of the dough 1/4-inch thick and line a springform pan half way up the sides.
  11. Repeat process with remaining dough.
  12. Cover; place in the refrigerator until needed.

Yield: 2 crusts


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