Brandy Pecan Pie
1 recipe pie crust
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 T (optional)
1/4 teaspoon fine salt
3 cups pecans, toasted
Melt the syrup, butter and brown sugar over a lowish heat in a saucepan.
Add the vanilla, stir, then take off the heat and let it stand for 10 minutes.
Take the pastry-lined flan dish out of the freezer, and arrange the nuts on it.
Whisk the eggs into the slightly cooled sugary syrup until it looks like a caramel mixture, then pour it over the nuts.
Bake in the oven for 40 minutes, or until the filling has set and the pastry is golden.