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Brandy Pecan Pie


1/4 cup Butter
1 cup Sugar
3 each Large eggs
1 cup Light corn syrup
1/4 cup Brandy
1 cup Whole pecans
1 each 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 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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