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Ann Lander's Pecan Pie

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Rating: 5/5 5 stars
10 reviews

ready in: 1-2 hrs
serves/makes:   6

recipe id: 35596

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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


Mix all ingredients (except shell) well. Pour into unbaked pie shell. Bake at 350 degrees F for 45-50 minutes. Cool.

added by

Isidra, Texas USA


540 calories, 25 grams fat, 82 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com
Oct 28, 2012

Member since: 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!

Guest at CDKitchen.com

REVIEW: recipe rating
Made 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.

Guest at CDKitchen.com

REVIEW: recipe rating
We 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!

Registered Member at CDKitchen.com

Member since: December 13, 2009
REVIEW: recipe rating
A total hit with my family! Awesome pie!

Guest at CDKitchen.com
Nov 26, 2010

Mine was runny yesterday for the first time in forever. Don't understand why.

Guest at CDKitchen.com
Nov 25, 2010

Guest Foodie
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?

Guest at CDKitchen.com

REVIEW: recipe rating
BEST pecan pie ever....LOVED by all and always a hit!!

Guest at CDKitchen.com
Aug 3, 2009

South Texas
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!

Guest at CDKitchen.com

REVIEW: recipe rating
I have had this recipe for at least 20 years. It is absolutely the best!!!!

Guest at CDKitchen.com

REVIEW: recipe rating
I have been making this pie for years and I always get the compliment that I "make the BEST pecan pie"!

Guest at CDKitchen.com
Nov 20, 2007

I think they forgot the corn syrup? Rather important to hold it all together.

CDKitchen Staff Reply:
This version uses 1 cup sugar instead of 1 cup corn syrup.

Registered Member at CDKitchen.com

Member since: January 13, 2007
REVIEW: recipe rating
Found this in a newspaper several years ago. It is the ONLY pecan pie my husband wants me make! Big hit for holiday dessert buffets.