Re: Pies & Pastries
From the world-famous advice columnist, Abigail Van Buren
Abby's Famous Pecan Pie
1 9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves
Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 minutes or until center is set.
(Toothpick inserted in center will come out clean when pie is done.) If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool. You can top it with a bit of whipped cream, but even plain, nothing tops this!
Note- for the pie crust, I have been using a 9 inch deep pie shell, which I buy at the grocery store, they are frozen and come 2 to a package.
That is dark brown sugar, and pack it hard into the cup, that is what firmly packed means, push down on the surgar with a spoon.
The butter is marked to show how much is needed for melted 1/3 cup.
It is easy to make.
I used a stick of spaghetti raw to stick into the pie to see if it is done, you can break the stick in 1/2 in case you need another piece.l
When you pour the pie into the shell, it will not come to the top, but during baking it will rise up to the top, so that is why you need to get a deep shelled one.
Try baking for 45 minutes, if not done keep trying 5 minutes more until your spaghetti comes out clean. I insert it in the middle of the pie, you can also try the side after you try the middle. I have been baking this for about 50 minutes or so. I bake the pie on the 2nd shelf of the oven, depends upon your oven.
Every oven bakes different.
This is a "Speciality Of the House) recipe from the Phoenix Hotel at Lexington, Kentucky, I begged this from the pastry chef to share with you.
NOTE: This is in my Cook book What's Cooking in Kentucky page 256 I
bought when we were in Lexington.
I make this a lot for my GS and he loves it.
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