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