Yield: 6 servings
|3 eaches||Large eggs|
|1 cup||Light corn syrup|
|1 cup||Whole pecans|
|1 each||Unbaked 9-inch pie shell|
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