| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cajun | Cajun, Desserts, Pies | 6 | Servings |
INGREDIENTS
| 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 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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