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May 12, 2010

PECAN PIE TAKES THE CAKE AT EVENTS LARGE AND SMALL

DEAR ABBY: Years ago you published your recipe for Abby's
Famous Pecan Pie. I cut it out and made it often because it
was the best pecan pie I ever tasted.

Somehow I have misplaced my recipe. I have come across other
ones, but not yours. Would you be so kind as to reprint it
in your column? I have committed to bringing a couple of pies
to an upcoming event. It would mean a lot to me to be able
to use it again. I know everyone who tastes it will agree
that it's the best they have ever eaten.
-- RUBY IN LAKEWOOD, WASH.

DEAR RUBY: I have no doubt that they will. Years ago, a male
reader informed me that a festival had been held in his
community, part of which was a pie baking contest. "To the
delight of my wife and friends," he wrote, "and the chagrin
of the other contestants -- all women -- I took first prize."
The recipe he had used was one my mother, Pauline Phillips,
had printed in this column.

My mother had a notorious sweet tooth and had discovered the
pie while a guest at the Phoenix Hotel in Lexington, Ky.
(The hotel has since been demolished.) The recipe had been
created by the hotel's pastry chef, who kindly shared it
with her. Because one good turn deserves another -- here
it is:

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ABBY'S FAMOUS PECAN PIE

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

1. Heat oven to 350 degrees.

2. In a large bowl, combine corn syrup, sugar, eggs, butter,
salt and vanilla; mix well. Pour into unbaked pie crust;
sprinkle with pecan halves.

3. 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 appears to be getting
too brown, cover with foil for the remaining baking time.
Cool.

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

Readers, this recipe is included in my set of cookbooklets,
which contains more than 100 mouthwatering recipes for soups,
salads, appetizers, main courses and desserts. Some readers
have told me they used them to host Dear Abby-themed dinner
parties. The set can be ordered by sending your name and
mailing address, plus check or money order for $12 (U.S.
funds) to: Dear Abby -- Cookbooklet Set, P.O. Box 447, Mount
Morris, IL 61054-0447. Shipping and handling are included in
the price.

TIP: The original recipe stated that the pie should be baked
45 to 50 minutes in a preheated 350-degree gas 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.) Enjoy!


Dear Abby is written by Abigail Van Buren, also known as
Jeanne Phillips, and was founded by her mother, Pauline
Phillips. Write Dear Abby at
T="_new" class="abbylink">www.DearAbby.com
or P.O. Box 69440, Los Angeles, CA 90069.