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Submitted By Patricia Stover

Here is Ann Lander’s Pecan Pie recipe:http://www.cdkitchen.com/recipes/recs/198/AnnLandersPecanPie65026.shtml

ANN LANDERS PECAN PIE

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

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

 

Comments from Tried and True Recipes Members on Facebook

  • Rosetta Sperring Her recipe Patricia is almost like the one I use except she uses 1 cup each light and dark Karo syrup were my recipe uses 1/2 cup of each. I guess if you like more of the goo in the center of the pie, use her recipe, if you like less of the goo, use mine! lol I chop my pecan instead of using them whole, I think it’s much easier to cut and I like the way it looks. If you do the chopped, it’s okay to still put some whole pecans on top if you like.
  • Patricia Stover My sis chops hers and then adds whole ones to the top also.
  • Patricia Stover sis loves it when she can get fresh pecans from GA!
  • Connie L Kirstner-Legersky How does she get the pecans from GA? A friend sent me fresh ones from her pecan farm till she sold it and moved out of state.Iwould love to buy them again. The ones we buy in our stores are so old. A world of difference in the taste.
  • Lynn McGinnis Opps, I didn’t see this post before I posted the Dear Abby ^ recipe.
Opps, my bad (as the kids say today). I posted some inaccurate info yesterday to a person looking for a Pecan Pie recipe. Since I misnamed the Pecan Pie recipe I have, I thought I should correct it bright and early this morning…so here goes.
Dear Abby’s Pecan Pie
1 cup white corn syrup
1 cup dark brown sugar (packed)
1/3 cup melted butter
1 cup pecans (heaping)
3 whole eggs
dash of vanilla
pinch of salt
Mix all ingredients, pour into unbaked 9″ pie shell & bake in 350 oven for 45-50 minutes. When completely cooled, opt. to top with whipped cream or ice cream.
1 caveat is that I do NOT vary from this recipe at all. When you add the pecans last and mix well, they become coated with the brown sugar mixture and become candied as they float to the top of the pie. Yummy!  Enjoy.

 

 

 

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