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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 325ºF. 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.

Recipe by: Jo Anne Merrill Posted to EAT-L Digest by "DArchAngel aka. Sean Coate" <d_archangel@MINDSPRING.COM> on Apr 10, 1998