Brandy Pecan Pie -

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

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