Brandy Pecan Pie

posted by Sue Freeman 05-31-98 4:14 PM

Brandy Pecan Pie

1/4 cup Butter
1 cup Sugar
3 Large eggs
1 cup Light corn syrup
1/4 cup Brandy
1 cup Whole pecans
1 Unbaked 9-inch pie shell

Preheat the oven to 350 F.

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

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