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BRANDY PECAN PIE

Category:    Desserts, Pies
Yield:6 servings
 
    1/4 c  Butter                            1/4 c  Brandy
      1 c  Sugar                               1 c  Whole pecans
      3 ea Large eggs                          1 ea Unbaked 9-inch pie shell
      1 c  Light corn syrup               
 
  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
 

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