Brandy Pecan Pie
Yield
6 servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
light corn syrup
|
|
| ¼ | cup |
brandy
|
*
|
| 1 | cup |
pecans
whole |
|
| 1 | each |
pie shell (9 inch)
unbaked 9inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
light corn syrup
|
|
| 59 | ml |
brandy
|
*
|
| 237 | ml |
pecans
whole |
|
| 1 | each |
pie shell (9 inch)
unbaked 9inch |
|
Directions
Preheat the oven to 350℉ (180℃).
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 to 50 minutes, or until set around the edges.
The filling will be puffy.
Cool on a wire rack.
