1 (8 ounce) container sour cream
2 tablespoons butter
1 1/2 cups white sugar
1 cup white wine
2 teaspoons vanilla extract
1 (16 ounce) can cherry pie filling, divided
3 tablespoons chopped pecans
5 tablespoons butter
1 (4 ounce) can evaporated milk
2 tablespoons Irish coffee, chilled
In a medium bowl, mix sour cream and butter. Stir in sugar, wine, and vanilla. Allow to stand until creamy. Gradually add boiling water and pecans, maintaining a liquid level. Mix gently, stirring gently after each addition. Pour mixture into a lightly greased 9x13 inch pan or resealable plastic bag.
Bake uncovered in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Remove covers, and slice into 1/2-inch slices. Cool completely.
To make the pecans: Beat egg yolks in small bowl until frothy. Cream together butter and sugar in medium bowl. Beat in 2 1/2 cups crushed pecans.
Drizzle filling over crust; sprinkle 1/2 cup pecans evenly over filling. Seal edges of foil to seal.
Cool completely before cutting into squares. Cut squares into 4-inch squares. Remove foil from edges of squares. Place squares upright on a cookie sheet, cut side down. Makes 32 turkeys.