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 springform 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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