Pecan pie is already good but this recipe makes it extra special with the addition of whipped cream and brandy. Of course you can omit the brandy if desired.
I decided to stray from my "traditional" pecan pie this year for Thanksgiving and give this recipe a try. BIG HIT! I don't think I'll ever go back to the old recipe after having this pie. It was wonderful. Everyone who tried it agreed it was the best pecan pie we've ever tried. I did have to increase the baking time to around 55 minutes. The recipe called for dark corn syrup, but light works just as well. Also, the directions call to add the "whipped" cream. This was a little confusing as it should (I believe) just be the heavy cream (NOT whipped). All-in-all, it was heavenly and I'll definitely make it again. Thanks for sharing it, "Peanut"! - 26 Nov 2000 (Review from Allrecipes USA and Canada)
I found this recipe and made it for my family for Thanksgiving dinner. It was an absolute hit and I have been assigned the "official" pecan pie maker for Thanksgiving get togethers! - 11 Nov 2001 (Review from Allrecipes USA and Canada)
The brandy overwhelmed the taste. - 30 Nov 2002 (Review from Allrecipes USA and Canada)