Abby's Famous Pecan Pie

Russ Myers


You can top this with a bit of whipped cream, but even plain, nothing tops this.

Tradition holds that the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. Attempts to trace the dish’s origin, however, have not found any recipes dated earlier than 1897, and well known cook books such as “The Joy of Cooking” did not include it before 1940. The makers of Karo syrup popularized the dish and many of its recipes. Karo Syrup’s own website contends that the dish was a 1930’s “discovery” of a “new use for corn syrup” .

pinch tips: How to Melt and Soften Butter



8 servings


10 Min


50 Min




one 9-in. unbaked pie shell
1 C. light corn syrup
1 C. brown sugar, firmly packed
3 eggs, slightly beaten
1/3 C. butter, melted
1/2 tsp. salt
1 tsp. vanilla
1 C. pecan halves (heaping cup)

Directions Step-By-Step

Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well. Pour into unbaked pie shell and sprinkle with pecan halves. Bake at 350 degrees for 45 to 50 minutes or until center is set (toothpick inserted in center will come out clean when pie is done). If the crust or pie appear to be getting too brown, cover with foil for the remaining baking time. Cool baked pie before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Other Tag: Heirloom