Brandy Pecan Pie

1 9-inch pie shell; unbaked
¼ cup unsalted butter
1 cup granulated sugar
3 large eggs
1 cup light corn syrup
¼ cup brandy
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended.
3. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans.
4. Bake in a preheated oven for 45 to 50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack.

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