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