• 92c3a57c050291c983b2572a667aa47b

Jessica Dickerson's Brandied Pecan Pie

Pecans are a favorite in my house. We love whole pies, those little mini-pies, savory dishes with pecans, pretty much anything with pecans is going to be a hit. I make this brandied pecan pie during the holidays, and there are rarely leftovers (so obviously I make a second, secret pie just for me)

Prep
Cook
Serves 5people
Ingredients
1
(9 inch) unbaked pie shells
1
cup whole pecans
1
⁄4 cup brandy
3
eggs
1
cup dark corn syrup
2
tbsp melted butter
1
tsp vanilla
1
⁄8 teaspoon salt
1
cup sugar
1
tbsp flour
Directions
1.
In a small bowl place pecans and pour in brandy; let sit 30 minutes.
2.
Preheat oven to 400°.
3.
In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
4.
Stir in melted butter and brandied nuts.
5.
Pour into pie shell.
6.
Cover crust edges with narrow strips of foil to prevent over browning.
7.
Bake at 400° for 15 minutes; reduce temperature to 350° and bake 30-45 minutes.
8.
A knife inserted 1/2 way between edge and center will come out clean.

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