Abby's Famous Pecan Pie
Best pecan pie ever! I orginally found this recipe in the Dear Abby column of the Gazzette newpaper and it quickly became a family favorite.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 8
bake
pies
desserts
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp vanilla
- 1/2 tsp salt
- 1/3 c butter melted
- 3 eggs slightly beaten
- 1 9-in pie crust unbaked
- 1 c light corn syrup
- 1 c dark brown sugar, packed (high alt: minus 2 tbsp)
- 1 c pecan halves heaping cup
- Carbohydrate 35.51267250546 g
- Cholesterol 90.1304166925779 mg
- Fat 19.134781676456 g
- Fiber 1.30800005197525 g
- Protein 3.43882333343577 g
- Saturated Fat 6.2119691728574 g
- Serving Size 1 1 Serving (76g)
- Sodium 92.1501667404872 mg
- Sugar 34.2046724534848 g
- Trans Fat 1.28893191736516 g
- Calories 315 calories
Heat oven to 350? In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into un-baked pie crust; sprinkle with pecan halves. Bake for 45-50 minutes or until cneter is set. Toothpick inserted incented will come out clean when pie is done. Cool. If pie crust appears to be getting too brown, cover with foil for the remaining baking time. Top with whipping cream if desired.
