| Dear Abby: Several years ago you printed a letter from a woman named Elizabeth, concerning your pecan (or walnut) pie recipe. You printed the recipe along with the letter. I tried out both the pecan and walnut variations on my family. They liked both, but preferred the walnut. In August, I entered a walnut pie (using your recipe) in the San Mateo County Fair. Abby, it not only took first prize, but also won the Judge's Choice Award. (The Judge's Choice Award is first place among the first place winners.) Since you did say, "Please let me know how yours comes out," I just thought you'd like to know. Thank you, Abby. -Carol Tulloh, San Francisco Dear Abby's Famous Pecan Pie Ingredients: 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 1/3 teaspoon salt 1 teaspoon vanilla extract 1 heaping cup pecan (or walnut) halves Instructions: Heat oven to 350 degrees. Prepare pie crust. In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into pie crust; sprinkle with pecan (or walnut) halves. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for remaining baking time. You can top with a bit of whipped cream, but even plain - nothing tops this. Serves 8 to 10. Tip: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.) |
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