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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.
recipe tips
Use toasted pecans for more flavor and texture.
Let the pie cool completely before slicing for cleaner pieces.
Sprinkle a bit of flaky sea salt on top before serving for a gourmet touch.
Experiment with adding chocolate chips or caramel for a different twist.
To prevent the crust from over-browning, shield the edges with foil during the last 15 minutes of baking.
If your filling seems too runny, continue baking for an extra few minutes, but keep an eye on it to avoid burning.
Add spices like cinnamon or nutmeg to the filling for added warmth and complexity.
If you want to lighten up the pie, consider using half the amount of corn syrup and adding some additional pecans or nuts.
common recipe questions
What kind of corn syrup should I use?
Light corn syrup is commonly used for a milder flavor, but dark corn syrup can add more depth and complexity due to its molasses content.
Can I substitute the corn syrup with something else?
You can use maple syrup or honey as alternatives, but be aware these will alter the flavor and consistency of the pie.
Is it necessary to use brown sugar?
Using brown sugar contributes to a deeper flavor and moisture in the pie. If you don't have it, regular granulated sugar can be substituted, but the flavor will be less rich.
Can I use other nuts instead of pecans?
You can substitute pecans with walnuts or almonds, but note that this will significantly change the taste and texture of the pie.
How do I know when the pecan pie is done?
The pie is done when it is set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Can I make this pie ahead of time?
You can make pecan pie a day in advance and store it covered at room temperature or in the refrigerator for up to 3 days.
Can I freeze pecan pie?
Yes, pecan pie can be frozen. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months.
How should I store leftover pecan pie?
Store leftovers in a covered container in the refrigerator for up to 4 days. Make sure to cool the pie completely before refrigerating.
tools needed
Mixing Bowl: A large mixing bowl for combining the corn syrup, brown sugar, melted butter, pecans, eggs, vanilla extract, and salt until well mixed.
Measuring Cups: For measuring the corn syrup, brown sugar, and pecans.
Whisk or Fork: For beating the eggs and combining the ingredients in the mixing bowl thoroughly.
Pie Dish: A 9-inch pie dish is needed to hold the unbaked pie shell and the filling before baking.
Cooling Rack: An optional but helpful tool for cooling the pie after removing it from the oven, allowing air circulation around the pie for even cooling.
what goes with it?
Vanilla Ice Cream: Serve a slice of pecan pie with a scoop of French vanilla ice cream to create a delightful contrast. The creaminess of the ice cream enhances the richness of the pie while the cold temperature offsets the warm, gooey filling.
Whipped Cream: A generous dollop of freshly whipped cream adds lightness to the pie's density. The sweetness and airy texture of the whipped cream balance the rich flavors of the pecans and syrup.
Bourbon Sauce: Drizzle a warm bourbon sauce over the pie for a grown-up twist.
Caramel Sauce: A drizzle of simple caramel sauce can amplify the sweetness of the pie. The buttery notes of the caramel pair with the toasted flavors of the pecans.
Cheese Plate: Pairing the pecan pie with a selection of cheeses, such as a sharp cheddar or tangy goat cheese, introduces a savory element that balances the sweetness of the pie.
Fruit Salad: A light fruit salad with berries or citrus can cleanse the palate between bites. The acidity of the fruit brightens the richness of the pie.
Savory Nut Mix: Serve a small bowl of savory roasted nuts alongside the pie. The salty crunch of the nuts enhances the nutty flavor of the pecans while providing textural contrast.
Dark Chocolate Shavings: Garnishing the pie with dark chocolate shavings adds a gourmet touch. The bittersweet chocolate pairs beautifully with the sweet, rich filling and adds an elegant finish.
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.