Preheat oven to 350.

Blend/cream sugar and butter.

Add next 5 ingredients and blend well but do not over beat.

Pour pecans into pie crust or sweetened tart pastry (until it is about 3/4 full). Cover edges of crust with pie crust shield or foil.

Pour syrup mixture over pecans. Try to do this step slowly and carefully as it may be too full and spill over depending on depth and size of pan.

Bake for about 50 minutes, or until golden brown. I tend to cook mine a little longer because I don't like a runny filling and also the longer the pecans cook the more glazed and crunchy they get.

Serve with plain or amaretto whipped cream. For plain whipped cream using cold beaters and bowl (I put mine in the freezer)and electric mixer set on med/high beat heavy cream and sugar until desired consistancy (or until soft peaks form). For ammaretto whipped cream follow the above slowly ammaretto liquor to tase.

Enjoy!!

Original recipe from The Firefighter's Cookbook (1st edition) by John Sineno. Recipe submitted by Carol B. Hafer...Counsel to F.D.N.Y.