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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 891g Recipe makes 1 pie) |
||
| Calories 3253 | ||
| Calories from Fat 1333 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 148.2g | 227% | |
| Saturated Fat 49.6g | 248% | |
| Monounsaturated Fat 62.0g | ||
| Polyunsaturated Fat 25.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 797mg | 265% | |
| Sodium 1717mg | 71% | |
| Potassium 1396mg | 39% | |
| Total Carbohydrate 491.4g | 163% | |
| Dietary Fiber 9.5g | 38% | |
| Sugars 308.6g | ||
| Protein 28.6g | 57% | |
Dear Abby's Famous Pecan Pie
By: dojemi
Nov 24, 2004
This recipe by Abigail Van Buren (aka Pauline Phillips) is published from time to time in her "Dear Abby" column. Jeanne Phillips, the original Abby's daughter, and the current "Dear Abby" adds this tip: The original recipe stated that the pie should be baked 45-50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)
1 pie
Ingredients
- unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup firmly packed dark brown sugar
- 3 eggs, slightly beaten
- 1/3 cup butter, melted (I imagine that margarine can be substituted.)
- 1/3-1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup pecan halves
Directions
1
Heat oven to 350 degrees.2
In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.3
Pour filling into unbaked pie crust.4
Sprinkle with pecan halves.5
Bake for 45- 50 minutes or until center is set.6
(Toothpick inserted in center will come out clean, when pie is done.).7
(If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.).8
Cool.9
You can top it with a bit of whip cream if desired.
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- Course > Desserts > Pies & Tarts
- Main Ingredient > Fruit > Nuts
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Featured Reviews for This Recipe
From: Lauralie41
On Jul 5, 2008
Great pecan pie that isnt overly sweet like some pecan pies can be. Set up well while baking and so easy to put together. My DD requested pecan pie for our 4th of July get together and I am so happy she did. I used refrigerated pie crust and light brown sugar instead of dark. Also, used butter as I think that adds a nicer flavor than margarine would. Thank you for posting, a wonderful recipe!
From: Chef Honeywutz4dinner
On Nov 11, 2007
I tried this recipe about 6 years ago. I clipped out of the newspaper in CA, went home for Thanksgiving and made it in TX. Someone TOOK my clip out!! I never thought to google it and make it again. This was one of the best pecan pie's I've ever made and tasted! A keeper for the recipe book. I did follow directions closely. Prep all measurements ahead of time would help.
From: cindycat
On Dec 4, 2004
I still use the clipping I cut from Dear Abby many years ago. I've not needed to try another recipe since I found this one; every time I eat someone else's pecan pie, I'm disappointed.
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