Abby's Famous Pecan Pie
Best pecan pie ever! I originally found this recipe in the Dear Abby column of the Gazette newspaper and it quickly became a family favorite.
Best pecan pie ever! I originally found this recipe in the Dear Abby column of the Gazette newspaper and it quickly became a family favorite.
- 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
Step-by-step
- 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.
Dark brown sugar provides both sweetness and deep molasses notes that anchor the filling structure. Whisking the eggs only slightly prevents excess air incorporation, keeping the custard dense and smooth rather than soufflé-like and bubbly. Baking at 350 degrees Fahrenheit allows the sugar and egg proteins to coagulate slowly, creating a firm center without scorching the dairy solids in the melted butter. Watch for a set center and a clean toothpick test around the 50-minute mark, shielding the pastry edges with aluminum foil if they brown too quickly. This baked pastry handles freezing exceptionally well; wrap the cooled pie tightly in plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn for up to two months. Thaw frozen pies overnight in the refrigerator before crisping the crust in a 300-degree oven for fifteen minutes. Scaling this formulation requires caution because multiplying egg quantities alters the moisture ratio, so mixing separate smaller batches yields more consistent results than doubling a single bowl.
