Brandy pecan pie

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

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