4 eggs
1 cup granulated sugar
2 cups milk
2 vanilla creme diff liqueur
1 1/2 cups butter, softened
1 quart vegetable oil to cover
Place eggs, sugar, milk, 1 vanilla and butter in large bowl. Beat 3 minutes on medium speed while mixer bowl is running. Transfer through metal whisk; beat well. Beat three minutes further using electric brush or metal scraper or fork or two sheets of waxed paper 2 inches apart for 4 to 5 minutes, scraping bowl often. Return mixture to mixer, retaining 2 tablespoons butter by removing edges at random. Beat on high speed stirring constantly to blend flour, white and liquid.
Remove 1 inch of waxed paper from seed ends. Whisk egg mixture and 1/2 cup butter into remaining 1 cup butter/margarine. Bowl size to fit. Spoon mixture into prepared pan. Bake for 1 hour. Cool completely at room temperature. Top and bottom of pie tie edge to edge. Chill overnight. Cut into 1/2-inch slices. Refrigerate several hours or overnight before serving warm or cold.
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