cdkitchen > recipes > meals / dishes > desserts > pies and pie crusts > pecan pie > ann lander's pecan pie
Ann Lander's Pecan Pie
recipe at a glance
5 stars - 5 reviews
ready in: 1-2 hrs
5 stars - 5 reviews
ready in: 1-2 hrs
serves/makes: 6
BROWSE MOREpecan pie
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ingredients
1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 cup shelled pecans
3 eggs
1 dash vanilla extract
1 pinch salt
1 (9-inch size) unbaked pie shell
directions
Mix all ingredients (except shell) well. Pour into unbaked pie shell. Bake at 350 degrees F for 45-50 minutes. Cool.
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nutrition
540 calories, 25 grams fat, 82 grams carbohydrates, 5 grams protein per serving.
recipe id: 35596submitted by:
reviews
5 reviews
Guest: Diva
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: MrsMomof4
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!
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: Diva
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: MrsMomof4
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!
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?
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