Kahlua Pecan Pie

• 1 unbaked 8-inch pie shell
• 1 c. sifted all-purpose flour
• 1/2 tsp. salt
• 1/3 c. shortening
• 2 to 3 Tbsp. cold milk or water
• 2 Tbsp. butter
• 1/3 c. butter
• 3 large eggs
• 1/4 tsp. salt
• 3/4 c. dark corn syrup
• 1/4 c. Kahlua
• 3/4 c. pecans
• Kahlua Cream*

1. Purchase a frozen, unbaked pie shell or prepare pie shell: Combine flour with salt.
2. Cut in shortening until particles are size of peas.
3. Sprinkle with cold milk or water, adding just enough to make a stiff dough.
4. Shape into a ball.
5. Roll out on a floured surface to a 10 1/2-inch circle and fit into an 8-inch pie pan. Trim edges about 1/2-inch wider than rim of pan; fold under and flute, building up a low fluted rim on the crust.
6. Cream butter and sugar together well.
7. Beat in eggs, one at a time.
8. Stir in salt, corn syrup and Kahlua.
9. Arrange pecans in pie shell and carefully and slowly pour Kahlua mixture over them.
10. Bake on rack placed below the center of the oven at 375u0b0 for 30 minutes.
11. Remove and cool thoroughly.
12. Serve with Kahlua Cream.

shell, flour, salt, shortening, cold milk, butter, butter, eggs, salt, corn syrup, kahlua, pecans, kahlua cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89133 (may not work)