Preparation:
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 Cookin |
