Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 cup | Sugar |
| 3 eaches | Large eggs |
| 1 cup | Light corn syrup |
| ¼ cup | Brandy |
| 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