3/4 cup light corn syrup
3 eggs
1 teaspoon vanilla extract
3/4 cup pecan halves
1 9 inch pie crust
—- Topping: —– 1/2 cup heavy whipping cream
2 tablespoons coffee liqueur
Beat the eggs slightly and add the corn syrup, vanilla and halves of pecans; blend well. Pour into unbaked pie shell. Bake in a preheated 325-degree oven for 45 minutes. Cool on wire rack. To make the topping, mix the whipping cream and the liqueur. Beat until peaks form. Serve immediately, placing some of the cream on each slice of pie.