Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter

  2. 1 cup 198g / 7oz Sugar

  3. 3 cups 594g / 20oz Eggs (large)

  4. 1 cup 328g / 11oz Light corn syrup

  5. 1/4 cup 59ml Brandy

  6. 1 cup 237ml Whole pecans

  7. 1 Unbaked 9-inch pie shell

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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