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by Abigail Van Buren

Nuts to Those Who Don't Rave About This Dessert

DEAR ABBY: With the holidays coming up, please do your readers a favor and print your pecan pie recipe again. Although I had my own absolute, no-holds-barred favorite recipe, I decided to give yours a try -- and my whole family raved, saying it was the best they had ever tasted. I had to agree, Abby, and your recipe is now my No. 1 choice.

I think you should print it every year around this time, when pecan pie is so popular as a holiday dessert. NANCY IN CULVER CITY, CALIF.

DEAR NANCY: I'm delighted that you and your family enjoyed it, because it is one of my all-time favorite recipes. Although it is included in my "Dear Abby's Favorite Recipes" booklet, it has been a while since I've put it in my column. So in the spirit of the holiday season, here it is. There's none better!


* 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 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.") Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

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

Serves: 8 to 10.