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
2 Sugar Crusts
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.
Sugar Crusts:
1 cup butter
1 cup granulated sugar
3 eggs
4 cups all-purpose flour
1 teaspoon salt
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 spring form pan
half way up the sides. Repeat process with remaining dough. Cover; place in the
refrigerator until needed.
Makes 2 crusts.
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