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
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
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