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 place, but also won the Judge's Choice Award. (The Judge's Choice Award is first place among the first place winners!) Needless to say, I was thrilled.
Since you did say, "Please let me know how yours came out," I just thought you'd like to know. Thank you, Abby. -- CAROL TULLOH, SAN FRANCISCO
DEAR CAROL: My congratulations! I'm delighted that the pecan/walnut pie recipe served you so well. Your letter made my day! The recipe was included in my booklet "Dear Abby's Favorite Recipes" (my first of two cookbooklets). But for those who may not have time to order it before the holidays, here's the recipe:
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
1/3 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan (or walnut) halves
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 prepared 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 it with a bit of whipped cream or ice 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 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.)