Ingrients & Directions
1/4 c Butter 1/4 c Brandy
1 c Sugar 1 c Whole pecans
3 ea Large eggs 1 ea Unbaked 9-inch pie shell
1 c Light corn syrup
Preheat the oven to 350F. Beat the butter with an electric mixer to
soften. Gradually add the sugar, then the eggs, one at a time, until
well blended.
Beat in the corn syrup and brandy until well blended.
Pour into the pie shell and sprinkle with the pecans.
Bake 45-50 minutes, or until set around the edges.
The filling will be puffy. Cool on a wire rack. From Nathalie
Dupree’s New Southern Cooking
Yields
6 servings