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Brandy pecan pie
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| Artist: |
_ |
| Categories: |
Creole & Cajun, Desserts, Southern, Tarts & Pies |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | 1
| cup | Sugar | | 3
| each | Large eggs | | 1
| cup | Light corn syrup | | 1/4
| cup | Brandy | | 1
| cup | Whole pecans | | 1
| each | Unbaked 9-inch pie shell |
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Procedures:
| 1 | Preheat the oven to 350°F. | | 2 | Beat the butter with an electric mixer to soften. | | 3 | Gradually add the sugar, then the eggs, one at a time, until well blended. | | 4 | Beat in the corn syrup and brandy until well blended. | | 5 | Pour into the pie shell and sprinkle with the pecans. | | 6 | Bake 45-50 minutes, or until set around the edges. | | 7 | The filling will be puffy. | | 8 | Cool on a wire rack |
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