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Thankful for Mom's Brandy Pecan Pie

In memory of Mom this year


When I was growing up, my mom made a few key dishes: artichoke dip, deviled eggs, amazing dressing for turkey, Martha Washington chocolates at Christmas and her brandy pecan pie. This year was particularly tough for me at Thanksgiving. My mom loved the holidays. Any excuse to celebrate with food and gifts made her day. I knew that I would have a hard time with this year's holiday, so I scaled back this Thanksgiving. I made the essentials: Turkey, Dressing, Baked Sweet Potatoes and my mom's famous brandy pecan pie.


It's deceptively simple to make:


1 refrigerated or frozen pie crust (I prefer the refrigerated roll out kind)

Chopped pecans (about a cup -- and you can top with pecan halves if you like)

1/2 teaspoon salt

2 tablespoons butter

1/2 cup whipping cream

1/2 cup dark brown corn syrup

1 teaspoon vanilla

1/4 cup of brandy

3 eggs

1 cup sugar


In a small mixing bowl, beat the eggs, butter, sugar, syrup and whipping cream. Stir in vanilla brandy and pecans. Pour into prepared pie crust in pie pan. Bake at 350.


I make this the night before Thanksgiving, to save some time. It is unbelievably delicious. The perfect end to the perfect Thanksgiving meal.

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