Mile-High Pecan Pie

I spent this past Thanksgiving in the mile-high city of Denver with my daughter and her boyfriend, just the three of us. Her boyfriend is from the South and he requested two items, Spinach Madeline and Pecan Pie. This is a simple and delicious pecan pie - I should have made two!

• Ready In: 1 hr
• Serves: 8
• Yields: 8 slices

Ingredients

• 1  unbaked 9-inch pie crust
• 3  eggs
• 1  cup sugar
• 2⁄3 cup  Dark Karo syrup
• 2  tablespoons butter, melted
• 1  teaspoon vanilla
• 1  tablespoon brandy
• 1⁄4 teaspoon salt
• 1 3⁄4 cups pecan pieces

Directions

1. Preheat oven to 400°. Lightly beat eggs and add all remaining ingredients except pecans, stirring to blend well.
2. Add pecan pieces to the mixture and toss to coat thoroughly. Pour into unbaked pie shell and cover piecrust rim with shield or foil and bake at 400° for 10 minutes .
3. Reduce oven temperature to 350° for 30-35 minutes or until knife inserted into the middle comes out clean. Remove shield to allow crust to brown about 5 minutes before removing from oven.
4. Remove from oven, let cool on rack and serve as desired.