January 27, 2012

Pecan Pie (a 'la Dear Abby)

Do you read Dear Abby?

Holy cow, do I miss it.

The local newspaper I grew up reading has a Dear Abby column in it.  The silly Anchorage newspaper does not have a Dear Abby column (that I know about).  I honestly can't be bothered to read that paper, let alone buy it.  It holds no real news for me.  I'll get my need-to-know information from People.com and whatever snippets I hear of the evening news before the DVR'd episodes of Mad Men kick on at night. 

Aside from the usual advice about pets and stepkids coming between marriages, sometimes Dear Abby prints recipes.  We found this recipe years ago (think:  2002), and I've been making it ever since.*

Pecan Pie
from Dear Abby

9-inch unbaked pie crust (I usually use Pillsbury.)
1 cup brown sugar
1 cup light corn syrup
3 eggs, beaten
1/3 cup melted butter
1/2 t. salt
1 t. vanilla
1 cup pecan halves

In a large bowl, whisk together the sugar, corn syrup, eggs, butter, salt, and vanilla.  Whisk very well.  Place your pie crust into a 9-in pie pan.  Pour the sugar mixture into the crust.  Sprinkle the pecan halves over the top.  Bake at 350 degrees for 40-50 minutes.  I start checking at 40.  Mine is usually set up nicely around 45 minutes.  (This is in an electric oven.  I haven't tried gas.  I also cover my crust edges with foil to prevent over-browning.)

*Ever since applies to life "B.A.", Before Alaska.  Because why would I make a pie just for myself?  No need for that to be sitting around waiting for me to eat the filling out of it.

Sharing at:
Friday Food
Sweet Treats Thursday
Sweet Indulgences Sunday
Strut Your Stuff Saturday
Sweets for Saturday


  1. Yum! Thanks so much for sharing on Momtrends!

  2. I miss Dear Abby. I think she's still in our paper, but we only get it on weekends. And it's just not the same anymore. This pecan pie looks awesome! I love pecan pie. Yum!


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