Dear Abby Famous Pecan Pie

Where are my pecan pie lovers at? You’re going to need to checkity-check your favorite pecan pie recipe against this Dear Abby Famous Pecan Pie recipe. If it’s not the same, you’re going to want to change it. It might be just one simple ingredient that’s different, but boy does it make a difference! If you haven’t had pecan pie before because you’re allergic to nuts, don’t worry! I’ve got you! Try this faux pecan pie that’s made with oatmeal. It seriously tastes like the real thing!

A couple weeks ago I was asking my friend, Mary, what her favorite pie was. Without missing a beat, she told me I had to try this Dear Abby Famous Pecan Pie. She said it uses dark brown sugar instead of light brown sugar or granulated sugar. Other than that, it is very similar to my go-to Chocolate Pecan Pie that I usually make at Thanksgiving.

I was skeptical that one little ingredient could make such a big difference, but it does. The dark brown sugar adds a deeper caramel flavor that complements the pecans in the most delicious way. I can’t recommend highly enough that you add this pie to your holiday menu this year. You will not be disappointed!

More delicious pies for the holidays

• Brown Butter Raspberry Pie
• Best Pumpkin Pie
• Key Lime Pie
• Rhubarb Pie
• Easy French Silk
• Peanut Butter Cookie Pie

step-by-step picture instructions

Frequently asked questions for making Dear Abby’s Pecan Pie

Can i use chopped pecans in place of the pecan halves?

Yes, chopped pecans will work in a pinch, but the pretty classic look of the top of your pie will not be the same unless you hand place pecan halves on the top in a circular pattern. If you use chopped pecans, you will still use 1 cup. Instead of placing them on top, just stir them into the filling until mixed, and then pour the mixture into pie crust.

how can i tell when the pie is done so it won’t be runny inside?

This is a great question, one that can actually be a little tricky. If pecan pie is not baked long enough, the center will be runny. It will still taste delicious, but it will not hold its shape as a slice of pie on a plate. The baking time is going to be between 55-65 minutes. When the center is done to the point it will not be runny, the top of the pie will be slightly domed, and there may even be a little crack in the very center. Once I see the pie doing this, I usually let it bake for an additional 2-3 minutes just to be safe. Very rarely do I have to let the pie bake an additional 5 minutes over the 65-minute time. If you think your oven is not baking at the correct temperature, I suggest buying an oven thermometer to put inside your oven to know the exact temperature in your oven.

what type of pie crust is best for a pecan pie?

For a pecan pie, you only need a bottom shell. I actually prefer to buy a deep-dish, frozen pie shell for this recipe. The crust actually has a good flavor. By skipping the step of making a pie crust, this recipe only takes 5-10 minutes to prep and place in oven. …Don’t tell anybody, but I actually hate making pie crust. 🙂

should the pie be refrigerated?

Once the pie has completely cooled, place in it the fridge. Having said that, nobody is going to die if it is left out for a day. It will stay fresher, if stored in the fridge. Once it’s cut into, cover the edges to keep it from drying out.

how can i keep the top of the pie from getting really dark?

Because the baking time is so long for this pie, the pecans will start to get very, very dark. To stop this from happening, about 30 minutes into the baking time, lightly place foil on top of the pie. Just let the foil sit on top. You don’t need to cover it tightly. The nuts will still brown but not as quickly.

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Dear Abby Famous Pecan Pie

 

Print

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

The only pecan pie recipe you will use from here on out. One simple change to a main ingredient takes this holiday recipe up a notch.

Author: Famous Recipe from "Dear Abby"

Recipe type: Pie

Cuisine: Dessert

Serves: 8-10 slices

Ingredients

• 1 unbaked homemade or frozen pie crust (9 inch). I prefer using the Pillsbury frozen deep-dish crust.
• 1 cup light corn syrup
• 1 cup dark brown sugar, packed
• 3 eggs
• ⅓ cup butter, melted
• ½ tsp salt, scant tsp
• 1 tsp vanilla
• 1 cup pecan halves

Instructions

1. Preheat oven to 350 degrees. Place pie crust on a cookie sheet and set aside.
2. In a medium size mixing bowl, whisk together the corn syrup, brown sugar and melted butter.
3. Whisk in the eggs, salt and vanilla.
4. Pour mixture into the unbaked pie crust.
5. Carefully place the pecan halves on the surface of the filling in a circular pattern.
6. Place the cookie sheet with the pie on top in the oven. This will keep any filling off the bottom of your oven and make it much easier and safer to remove the pie out of the oven.
7. Bake at 350 degrees for 55-65 minutes. Don't forget to lightly cover pie with foil 30 minutes into the baking time.
8. The pie is done when the top forms a slight dome and can be gently touched without caving in.
9. At that point, remove from oven and let set until cooled completely. Once cooled, keep refrigerated.
10. Enjoy!

3.4.3177

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