Jodie Kelley's Incredible Brandy Pecan Pie
Bear's Anecdote - Jodie was experimenting with Brandy Vanilla (Recipe below), and this pie was one result.
My goodness! What a treat!
- Frozen Deep Dish Pie Shell
- 3 Eggs
- 2/3 cup Splenda (R) cooking blend (Can even reduce this more, 1/3 cup?)
You could substitute sugar, but then leave it at 2/3 cup
- Dash salt
- 1/2 cup dark corn syrup
- 1/2 cup butter or margerine, melted
- 4 cups pecan halves
- 1/4 cup brandy vanilla mix
If you don't have brandy vanilla mix handy, mix some brandy with some vanilla extract
- 1/8 tsp cinnamon
- 1/4 tsp cloves
- Preheat oven to 350 degrees
- In a mixing bowl, beat eggs slightly
- Add Splenda and salt, stirring until dissolved
- Stir in corn syrup and melted butter or margarine
- Mix well
- Pour filling into pie shell
- Cover edge of pie shell with aluminum foil to prevent overbrowning
- Bake for ~40 minutes until knife inserted off-center comes out clean
- Cool on rack
Brandy Vanilla Mix
- Get a fifth of reasonably good brandy
- Finely chop a bunch of vanilla beans (8 or more, more is better)
- Add the beans to the brandy
- Tightly stopper the mix
- Forget about this for... oh... 4 years or so