Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  virgil's root beer -- (ice cold)
  1                cup  light corn syrup
     1/4           cup  dark brown sugar
  2        tablespoons  butter
  3             medium  eggs
  1                cup  chopped pecans
  1                     egg white -- (beaten)
  1                     ready made pie crust
                        pecans -- (halves) for garnish

Preparation:

Preheat oven to 375 F. Pour Virgil's Root Beer into a sauce pan and heat over a medium flame. Reduce the root beer until it has a light syrup-like consistency. Let cool slightly. Melt the butter in a separate pot. Combine the reduced root beer with corn syrup, brown sugar, melted butter, flour and chopped pecans and mix with a wire whisk until thoroughly blended. In a separate bowl, lightly beat the eggs and stir well into a syrup mixture. Prick the pie crust with a fork and then brush lightly with egg white. Pour the filling in to the shell, garnish the top with pecan halves and bake in the center of the oven for approximately 40 minutes. When a knife stuck in the center comes out clean, the pie is done. Cool before servin

Nutritional Information:

2342 Calories (kcal); 117g Total Fat; (42% calories from fat); 29g Protein; 328g Carbohydrate; 623mg Cholesterol; 875mg Sodium