Abigail Van Buren's Pecan Pie [Dear Abby Columnist]
Pie
Yield
12 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
light corn syrup
white |
|
| 7 | ounces |
brown sugar
1 cup |
|
| ⅓ | teaspoon |
salt
|
|
| ⅓ | cup |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | cup |
pecans
shelled and whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
light corn syrup
white |
|
| 202.3 | ml/g |
brown sugar
1 cup |
|
| 1.7 | ml |
salt
|
|
| 79 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 | each |
pie shell (9 inch)
|
|
| 237 | ml |
pecans
shelled and whole |
|
Directions
Mix corn syrup, brown sugar, salt, butter, and vanilla.
Mix well. Add slightly beaten eggs. Pour into unbaked 9 inch pie shell.
Sprinkle shelled whole pecans over filling.
Bake in preheated 350℉ (180℃) oven for approximately 45 minutes.
Top with whipped cream or ice cream!
*Note: May need to bake 15 to 20 minutes longer in electric oven. Insert toothpick in center and when it comes out clean it's done. Check the pie after 45 minutes of baking.
