Maple Brandy Pecan Pie

• 1 cup Brown Sugar
• 1-1/2 cup Maple Syrup
• 4 Tablespoons Melted Butter
• 4 whole Eggs
• 1 teaspoon Salt
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Brandy
• 1-1/2 cup Pecans, Halves And Pieces
• 1 whole Pie Crust, 9 Inch

1. Preheat oven to 350 degrees (F).
2. Stir sugar, syrup and melted butter together in mixer on low speed. Add eggs, salt, vanilla, and brandy and blend thoroughly.
3. Spread pecans into bottom of pie crust. Pour filling over the nuts. Bake 40-45 minutes till set (it will be slightly puffy). Cool. Serve with sweetened whip cream or ice cream. Refrigerate leftovers (if there are any!).
4. Note: I use a glass or ceramic pie pan. Your pie crust will brown more evenly, and the heavier pan is more stable than an aluminum pan. Your pie crust cannot have any holes in it or your filling will get underneath and push the crust up-messy!

brown sugar, maple syrup, butter, eggs, salt, vanilla, brandy, pecans, pie crust

Taken from tastykitchen.com/recipes/desserts/maple-brandy-pecan-pie/ (may not work)