VALLEY VIEW CASINO PECAN PIE

3 eggs, beaten
1 cup granulated sugar
2 teaspoons butter, melted
1/2 cup corn syrup
1/2 cup heavy (whipping) cream
1/2 cup brandy
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons chopped pecans
One (9-inch) unbaked pie crust
1 cup pecan halves
whipped cream or ice cream (for serving)

Preheat oven to 375 degrees F.

In a small bowl, mix together the eggs, sugar, butter, corn syrup, cream, brandy, vanilla and salt. Stir in chopped pecans and pour into pie shell. Arrange pecan halves on top.

Bake 40-45 minutes. Remove from oven, cool and serve with whipped cream and/or ice cream.

From: Executive chef Josef Pilz, Valley View Casino
Source: North County Times (San Diego and Riverside counties), September 20, 2006