Brandy Pecan Pie

1/4 c Butter
3 Large eggs
1/4 c Brandy
1 Unbaked 9-inch pie shell
1 c Sugar
1 c Light corn syrup
1 c Whole pecans

Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack.

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