Ingredients:

• 1/2 cup (1 stick) butter, cut into small cubes
• 3 large eggs
• 1 cup vanilla sugar (or 1 cup granulated sugar plus 1 tablespoon vanilla extract)
• 1 cup light corn syrup
• 1/4 cup coffee liqueur
• 1 1/4 cups chopped pecans
• 1 9-inch pie shell, partially baked

Instructions:

1. Preheat the oven to 425°F.
2. In a small skillet over low heat, melt the butter until it is lightly browned. Be careful not to burn it. Let it cool to room temperature.
3. In a large mixing bowl, beat the eggs with vanilla sugar until well combined.
4. Fold in the corn syrup and coffee liqueur.
5. Stir in the cooled browned butter, followed by the chopped pecans.
6. Place the partially baked pie shell on a flat baking sheet. Pour the pecan mixture into the shell.
7. Bake in the preheated oven for 10 minutes. Lower the oven temperature to 325°F and bake for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean.
8. Cool the pie on a wire rack. Serve at room temperature, topped with whipped cream or Vanilla Ice Cream.

Note: For an extra boozy twist, soak the pecans in Kahlua for 12-24 hours before baking to enhance the flavor.

Serves 6 to 8