By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 239). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

Big Boy restaurants have several good pies – this was always one of my favorites. Simple to prepare! Have a good, rich pie crust handy – I suggest my Butter Crust recipe!


2 partially baked, 9-inch, Butter Crust pie shells

¼ lb. (one stick) butter or margarine

1 lb. brown sugar

½ cup milk

3 eggs

1 TB vinegar

2 tsp vanilla

2 cups broken pecans


Have the Butter Crust pie shells in the oven, partially baking per the crust recipe. In a medium-sized mixing bowl, cream the butter until light and fluffy. Beat in brown sugar, a little at a time, using an electric mixer on medium speed until very creamy. Add milk in small amounts until completely incorporated. Beat in eggs one at a time, then vinegar and vanilla. Beat about 3 minutes on high-speed.

Remove the beaters and stir in pecans. Divide mixture equally between the 2 partially baked pie shells. Place the pie pans on a cookie sheet and bake on center rack of 350°F oven for almost an hour or until knife inserted in center comes out clean.

Cool the pies before cutting to serve. Garnish top of each serving with a dollop of whipped cream. Each pie will serve 6 to 8 nicely.  If you want to cut the recipe in half, to bake just 1 pie – use 2 medium eggs, in place of the 3 eggs (above.)


See also…

Mondays & Memories of My Mom – Let Me Tell You A Story

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