FOR THE CRUST:
Combine flour, pecans, and salt in a medium bowl, cut in butter with a lasted blender until mixture resembles coarse meal. Sprinkle brandy over mixture, stirring with a fork. Add water, stirring just until dry ingredients are moistened. Shape pastry into a ball, and chill 30 minuted. Roll pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate, flute edges.

FOR THE FILLING:
Combine first 7 ingredients in a medium bowl. Best at medium speed until just blended. Stir in pecan pieces. Pour mixture into crust with pecan halves. Bake at 350 for 50-60 minutes or until set. Cover edges of pastry with aluminum foil if necessary to prevent excessive browning.