This Famous Pecan Pie recipe comes from the column Dear Abby, with a few modifications. This pie is a staple at our Thanksgiving dinner every year.
My mom found this pecan pie recipe in a local newspaper many years ago and decided to make it for Thanksgiving. The recipe had been published repeatedly in the Dear Abby advice column.
I am allergic to nuts, so I have never tried it, but those who have say it's the best pecan pie they've ever had!
We now have this every year on Thanksgiving, in addition to the Pumpkin Chocolate Tart. This pie would also be good for Christmas or any time of year really.
One change my mom made to the original recipe was to use dark brown sugar instead of light brown sugar. She uses dark brown sugar in place of light in every recipe, and I do as well.
I've taken detailed note of all of her tips for pecan pie making through her years of experience and compiled them here.
Jump to:
Preparing the Crust
Although you can use a store bought pie crust or a homemade pie crust for this recipe, my mom recommends using a premade deep frozen pie shell that's already in an aluminum foil pan. It's important to buy the deep size so the filling will fit.
My mom has compared the Pillsbury rolled crust to the frozen pie shell. She finds the rolled crust absorbs butter from the filling and gets too greasy. She now exclusively uses the frozen pie shells.
If you use the rolled dough, make sure it is very cold when adding the filling. You can fit it into the pie plate and then refrigerate or freeze it for 10-15 minutes.
For a frozen crust, you want to add the filling when the crust is still frozen, right out of the freezer.
Making the Filling
For our family's Thanksgiving, my mom makes 2 or 3 pecan pies.
If you want to make multiple pies, we recommend mixing each batch of filling in separate bowls rather than scaling up the filling recipe.
Add the filling ingredients to a large bowl and stir to combine. Then, mix in the pecans.
Pour the filling into the empty pie shell.
If desired, use the tip of a sharp knife or a small fork to flip over the pecan halves that are facing down so they are all uniform with the smooth rounded side facing up (the left pecan in the photo below). The pie is now ready to bake.
Baking the Pie
The baking time will depend on your oven and can vary between gas and electric ovens. We recommend starting to test with a toothpick at 45 minute, knowing it may take an additional 15 to 20 minutes.
Bake until a toothpick doesn't have loose goo on it and it looks very set when you jiggle the pan. It is better to slightly overbake the pie than underbake because the filling thickens and becomes richer the longer it bakes.
Serving Suggestions
We always offer whipped cream with pecan pie. Some guests prefer it without.
Storage
Due to the egg, this pie can be stored covered with aluminum foil at room temperature for up to 2 hours, then refrigerated for up to 4 days. Bring to room temperature before serving.
That being said, we store the pecan pie at room temperature. Ultimately, it depends on your risk tolerance.
Gluten Free Option
Use your favorite gluten free pie crust recipe, like this Gluten Free All Butter Pie Dough. You can also purchase gluten free pie dough at some stores. The best would be a gluten free frozen pie shell like these from Wholly.
📖 Recipe
Famous Pecan Pie
Ingredients
- 1 9-inch deep dish frozen pie crust
For the Filling:
- 1 cup dark corn syrup
- 1 cup firmly packed dark brown sugar
- 3 eggs (slightly beaten)
- ⅓ cup butter (melted)
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 heaping cup pecan halves
Instructions
- Preheat the oven to 350°F and place frozen pie shell on a baking sheet.
- In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla. Mix well.1 cup dark corn syrup, 1 cup firmly packed dark brown sugar, 3 eggs, ⅓ cup butter, ½ teaspoon salt, 1 teaspoon vanilla
- Add pecan halves and stir to combine.1 heaping cup pecan halves
- Pour filling into unbaked pie shell. The pecan halves will float to the top. Use the point of a sharp knife or a fork to flip the pecans so all of them have the rounded smooth side facing up.
- Bake at 350° for 45-50 minutes or until center is set. It may take longer depending on your oven. A toothpick inserted in the center will come out clean and filling will not jiggle when pie is done. It is better to slightly overbake than to underbake. Baking for longer will make filling thicker and richer. If crust or pie appears to be getting too brown during baking, cover with foil for the remaining baking time.
- Cool the pie to room temperature. Pie can be kept at room temperature for up to 2 hours and then refrigerated for up to 4 days.
- Serve the pie at room temperature with whipped cream, if desired.
Auntsuey says
The best pecan pie. Can’t wait for thanksgiving.
Suzi says
If you’ve modified it, it’s no longer Dear Abby’s recipe.
Meghan says
Hi, as far as the ingredients go, the only change is using dark brown sugar in place of light brown sugar. I wouldn't feel right not crediting the source of the recipe with this minor change. If you would like to make the original, just use the exact same amount of light brown sugar. Thanks!!