This sweet, melt-in-your mouth pecan pie filling—from an old Southern family recipe—is like heaven on an autumn day. Enjoy during the holidays or whenever the mood strikes you.

4 tbsp. butter, melted and cooled
2 eggs
1 cup dark corn syrup
1 cup sugar
1 tsp. vanilla
1 tbsp. brandy
1 cup shelled pecan halves

1. Preheat oven to 350°. Whisk butter, eggs, corn syrup, sugar, vanilla, and brandy in a large bowl.

2. Pour mixture into an unbaked 9" pie shell; place pecan halves on top. Bake 45–50 minutes. Cool completely before cutting.