Brandy Pecan Pie

Brandy Pecan Pie

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"This is the one pie that I always required my mom to make for the holidays. I would always want to cut into it right when it came out of the oven, but I would have to wait until after dinner! It is worth the wait!"
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1 h 10 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 65.7g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
  3. Bake in preheated oven for 40 to 50 minutes, or until done.


  • Note
  • This pie traditionally has problems setting up on rainy days.


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When I made this pie I soaked the pecans in the beandy then toasetd them in the oven on 350 for ten mins. It amped up brandy and pecan taste.

I made it for thanksgiving last year. People who didn't know they liked pecan pie looooved it. Very good stuff.

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