A delightful twist on the classic pecan pie, enhanced with a touch of brandy for a rich and flavorful dessert.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the pie inside for even baking.
In a mixing bowl, whisk together the eggs, sugar, melted butter, vanilla extract, salt, and brandy until smooth.
Whisk thoroughly to ensure all ingredients are well combined for a consistent filling.
Stir in the pecan halves until evenly coated with the mixture.
Gently fold the pecans into the mixture to avoid breaking them.
Pour the filling into the prepared pie crust, spreading it evenly.
Use a spatula to spread the filling evenly for a uniform bake.
Bake the pie in the preheated oven for 10 minutes.
This initial high-temperature bake helps set the crust and filling.
Reduce the oven temperature to 350°F (175°C) and continue baking for 30 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Check the pie towards the end of the baking time to avoid overcooking.
Allow the pie to cool on a wire rack before serving.
Cooling the pie completely ensures the filling sets properly for clean slices.
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Presentation matters—add a garnish of pecan halves for a decorative touch.
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