The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Copycat Ann Lander's Pecan Pie
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As a beloved recipe featured by the iconic advice columnist Dear Abby, this pecan pie combines sweet corn syrup and rich brown sugar with toasted pecans for a classic flavor.
serves/makes:
ready in:
1-2 hrs
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
540 calories, 25 grams fat, 82 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
June 1, 2021
Ann 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!
November 12, 2019
The recipe calls for 1 cup corn syrup OR 1 cup white sugar. I always use corn syrup and have never had a runny pie.
December 10, 2018
We 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.
September 22, 2018
Have 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.
December 24, 2016
I 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.
November 11, 2016
My 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!!!!!!
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!
December 23, 2010
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.
December 7, 2010
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!
November 27, 2010
A total hit with my family! Awesome pie!
Mine was runny yesterday for the first time in forever. Don't understand why.
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?
May 16, 2010
BEST pecan pie ever....LOVED by all and always a hit!!
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!
April 22, 2008
I have had this recipe for at least 20 years. It is absolutely the best!!!!
December 23, 2007
I have been making this pie for years and I always get the compliment that I "make the BEST pecan pie"!
I think they forgot the corn syrup? Rather important to hold it all together.
This version uses 1 cup sugar instead of 1 cup corn syrup.
January 13, 2007
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.
November 29, 2006
this recipe is wonderful and everyone loved it.
November 24, 2006
This was a spectacular pie! It was sweet and crunchy and very easy to bake!
March 18, 2006
This recipe brings accolades every time I make it. The non-use of corn syrup is a bonus.