Famous Pecan Pie

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 511kcal

Author Meghan

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.

Source: Adapted from Dear Abby

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