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Brandy pecan pie

Yield: 6 Servings

Ingredients:

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

Instructions:

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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