Brandy Pecan Pie

  • on March 25, 2009
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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

6 servings

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