Brandy Pecan Pie



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

DIRECTIONS:

1. 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



Brandy Pecan Pie