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- #35596
serves/makes:
ready in:
1-2 hrs
16 reviews
5 comments
ingredients
1 cup white corn syrup or white sugar
1 cup dark brown sugar
1/3 cup melted butter
1 cup shelled pecans
3 eggs, beaten
1 dash vanilla extract
1 pinch salt
1 (9-inch size) unbaked pie shell
directions
Preheat the oven to 350 degrees F.
In a bowl, stir together the corn sugar, brown sugar, melted butter, pecans, eggs, vanilla, and salt. Mix well then pour into the unbaked pie shell.
Place the pie in the oven and bake at 350 degrees F for 45-50 minutes or until almost firm. Let the pie cool before slicing and serving. Store leftovers in a covered container in the refrigerator.
nutrition data for ann lander's (dear abby) pecan pie
540 calories, 25 grams fat, 82 grams carbohydrates, 5 grams protein per serving.
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reviews & comments for ann lander's (dear abby) pecan pie
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Maxalene REVIEW:
June 1, 2021Ann Lander's pecan pie is the bomb! I used to have trouble with it being runny, but realized it was because I use jumbo eggs. Now when I double the recipe, I use 5 eggs instead of 6. Perfect!
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Guest Foodie REVIEW:
November 12, 2019The recipe calls for 1 cup corn syrup OR 1 cup white sugar. I always use corn syrup and have never had a runny pie.
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Guest Foodie REVIEW:
December 10, 2018We had this pie for Thanksgiving and it was perfect. My son in laws dad's mother in law baked it. She used chopped pecans. Needless to say I am going to use this recipe for Christmas.
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sumi REVIEW:
September 22, 2018Have used this recipe for years. The original I cut out from the newspaper column instructed to start the pie at 425 for about 15 minutes, then reduce heat to 350 and cook for another 30 minutes. I have never had it to be runny. Might try this.
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Pecanpielover REVIEW:
December 24, 2016I love this recipe! Some suggestions to those with pie being runny. Make sure you carefully measure!!, pack your brown sugar etc.. ingredients, and they are also room temp(eggs),invest in an oven thermometer. When the outer 1 1/2 inch is puffed and beginning to slightly crack, pie is done.whole pie should not jiggle, if it does, it's not done. Pecan pie is a bit like a custard and needs a chill to help set. Remove from fridge about 30-60 minutes before slicing. Defects are usually from human error.
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Betsy Smith REVIEW:
November 11, 2016My sister who was the best cook in the world, always held back a little of the filling (without nuts) which she added AFTER the pie was nearly done. The pie comes out with a "softer" top, the pecans are more glazed and the pie doesn't have a hard dry top. TO DIE FOR!!!!!!
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agosnell7447 October 28, 2012
I made this recipe after I could not find my usual one. It NEVER SET! I baked and baked and baked it. It stayed runny in the middle. When I let it cool, more runny than when I put it in the oven!
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Diva REVIEW:
December 23, 2010Made this for years, always good. Start at 40 minutes because the time for baking depends on the oven. Keep in the center rack and watch to make sure the crust edges do not brown too much. I always add extra pecans, more than a cup. Add the cup as directed but the top of the pie will have empty spots so cover these spots with pecans, probably another 1/2 cup or so will cover the top. Makes for a better looking pie. Also good if you use whipped creme that has cinnimon mixed in it first.
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MrsMomof4 REVIEW:
December 7, 2010We make this pie every holiday season...usually about 5 or 6 times. It has never failed! My grandmother gave my mother the recipe who then gave it to me when I started my own family...WE ALL ADORE IT. Countless people have asked for this recipe. As far as the runny pies go...I guess just bake it a little longer, sometimes mine appears to not have quite "set" yet. So I keep it in just a tad longet than recommended. You will not be disappointed if you make this pie!
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leahleveron REVIEW:
November 27, 2010A total hit with my family! Awesome pie!
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Joann November 26, 2010
Mine was runny yesterday for the first time in forever. Don't understand why.
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Guest Foodie November 25, 2010
Year after year my husband and I have tried to make this pie.We follow the recipe exactly. Every year it is runny. We have moved so it hasn't been baked in the same oven all this time. I keep reading about how wonderful it is. Has anyone else had a problem like this and what could be the reason ours is runny?
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katie's kitchen REVIEW:
May 16, 2010BEST pecan pie ever....LOVED by all and always a hit!!
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South Texas August 3, 2009
The recipe as published by Dear Abby uses corn syrup. I used this recipe and it did not set at all. It came out more liquid than it went in. Needless to say it went in the trash!
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Guest Foodie REVIEW:
April 22, 2008I have had this recipe for at least 20 years. It is absolutely the best!!!!
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twokids REVIEW:
December 23, 2007I have been making this pie for years and I always get the compliment that I "make the BEST pecan pie"!
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Iowa November 20, 2007
I think they forgot the corn syrup? Rather important to hold it all together.
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CDKitchen Staff Reply:
This version uses 1 cup sugar instead of 1 cup corn syrup.
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ralper REVIEW:
January 13, 2007Found this in a newspaper several years ago. It is the ONLY pecan pie my husband wants me make! Big hit for holiday dessert buffets.
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Guest Foodie REVIEW:
November 29, 2006this recipe is wonderful and everyone loved it.
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Guest Foodie REVIEW:
November 24, 2006This was a spectacular pie! It was sweet and crunchy and very easy to bake!
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Jan REVIEW:
March 18, 2006This recipe brings accolades every time I make it. The non-use of corn syrup is a bonus.
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