Brandy Pecan Pie Recipe - Cooking Index
Brandy Pecan Pie Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Butter |
| 1 cup | 198g / 7oz | Sugar |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 cup | 328g / 11oz | Light corn syrup |
| 1/4 cup | 59ml | Brandy |
| 1 cup | 237ml | Whole pecans |
| 1 | Unbaked 9-inch pie shell |
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
Source:
Justin Wilson (slightly modified )
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