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
- Preheat oven to 350°. Whisk butter, eggs, corn syrup, sugar, vanilla, and brandy in a large bowl.
- Pour mixture into an unbaked 9″ pie shell; place pecan halves on top. Bake 45–50 minutes. Cool completely before cutting.