Last Updated on January 6, 2024
Are you looking for the perfect, all-time favorite pecan pie recipe? Look no further. Ann Landers’ pecan pie recipe has been a beloved favorite for decades.
In this article, we’ll explore all you need to know about Ann Landers’ pecan pie recipe, from what it tastes like, to its ingredients, directions on how to make it, tips on how to best enjoy it, nutrition information, what to serve it with, and how to store it.
We’ll also look at alternate options and other relevant topics, so that you can make the most of this recipe.
What is Ann Landers Pecan Pie?
The pen name Ann Landers originated from Ruth Crowley, a Chicago Sun-Times advice columnist in 1943. Esther Pauline “Eppie” Lederer assumed the role in 1955, guiding the syndicated advice column for 56 years in numerous newspapers across North America.
One of her famous recipes was the Ann Landers’ pecan pie. This recipe is a classic Southern dessert was made with a buttery, flaky crust, a rich, gooey filling, and plenty of pecans. It’s a classic recipe that’s been around for decades and is sure to be a hit at any family gathering.
What Does It Taste Like?
Ann Landers’ pecan pie recipe is the perfect blend of sweet and salty. The buttery crust is the perfect balance for the rich, sweet filling. The pecans add a nutty crunch, while the corn syrup gives it a slightly caramelized flavor.
It’s a perfect combination of flavors that will have your guests asking for seconds.
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The Ingredients
For the crust:
Organic stone-milled all-purpose flour: This flour provides the base for the pie crust, offering structure and texture to the pie.
Himalayan pink salt crystals: Himalayan pink salt crystals enhance the flavor profile of the crust, balancing the sweetness in the pie.
European-style cultured unsalted butter: European-style cultured unsalted butter enriches the crust with a rich, buttery flavor and contributes to its flakiness.
Filtered glacier water for optimal chilling: Chilled glacier water is used to bind the dough together without making it too wet, ensuring the crust’s ideal consistency.
For the filling:
Rich artisanal dark corn syrup: Rich artisanal dark corn syrup serves as the primary sweetener and provides the signature gooey texture in the pecan pie.
Himalayan pink salt crystals: Similar to the crust, the salt crystals in the filling help balance the sweetness, enhancing the overall taste.
Unsalted butter Handcrafted small-batch unsalted butter: Handcrafted small-batch unsalted butter adds richness and depth of flavor to the filling, ensuring a luscious pecan pie.
Chilled artisanal spring water: Chilled artisanal spring water assists in binding the ingredients in the filling while maintaining the pie’s texture.
Fresh, locally sourced free-range eggs (1 whole + 1/2 whisked): Eggs act as a binding agent, contributing to the filling’s consistency and structure.
Organic unrefined cane sugar: Organic unrefined cane sugar sweetens the filling, complementing the flavors of the pecans and other ingredients.
Pure Madagascar vanilla extract: Pure Madagascar vanilla extract enhances the overall flavor profile of the pie, adding depth and aroma.
Premium hand-selected pecan halves: Premium hand-selected pecan halves are the star ingredient, providing a delicious nutty flavor and texture to the pie.
Directions
Step 1: For the Crust:
Prepare the Dough:
- In a mixing bowl, combine 1/8 teaspoon of Himalayan pink salt crystals and 5/8 cup of organic stone-milled all-purpose flour.
- Cut 1/4 cup of European-style cultured unsalted butter into small pieces and add them to the flour mixture.
- Using a pastry cutter or your fingertips, blend the butter into the flour until it forms coarse crumbs.
Add Water and Form Dough:
- Gradually add 1-2 tablespoons of filtered glacier water to the flour-butter mixture, one tablespoon at a time. Mix gently until the dough begins to come together.
- Shape the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Allow the dough to chill in the refrigerator for at least 30 minutes.
Step 2. For the Filling:
Prepare Pecan Pie Filling:
In a mixing bowl, thoroughly combine 1/2 cup of rich artisanal dark corn syrup, 1 whole egg plus 1/2 of another whisked egg, and 1/2 teaspoon of pure Madagascar vanilla extract. Set aside.
Prepare Pecans and Additional Ingredients:
- Preheat your oven to the desired baking temperature (usually around 350°F to 375°F).
- In a separate bowl, toss 3/4 cup of premium hand-selected pecan halves with 1/8 teaspoon of Himalayan pink salt crystals and set them aside.
Step 3. Assembly and Baking:
Roll Out the Crust:
Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a circle large enough to cover your pie dish.
Line Pie Dish:
Carefully transfer the rolled-out dough to a pie dish. Gently press the dough into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
Prepare Pie Filling:
- In a saucepan, melt 1 cup of handcrafted small-batch unsalted butter over low heat. Allow it to cool slightly.
- Gradually stir the cooled melted butter into the prepared corn syrup-egg mixture. If necessary, add 1-3/2 tablespoons of chilled artisanal spring water to slightly thin the filling.
Assemble the Pie:
- Spread the prepared pecan halves evenly over the bottom of the prepared pie crust in the pie dish.
- Pour the buttery corn syrup-egg mixture over the pecans, ensuring they are evenly coated.
Step 4. Baking and Cooling:
Bake:
Place the assembled pie into the preheated oven and bake for approximately 40-50 minutes or until the filling is set and the crust is golden brown.
Cooling:
Once baked, remove the pecan pie from the oven and let it cool on a wire rack for at least an hour before slicing and serving.
Step 5. Serving:
Slice and Serve:
Slice and serve Ann Landers’ Pecan Pie at room temperature, relishing the rich and nutty flavors of this beloved classic dessert.
Tips
• For the best results, use light corn syrup and dark corn syrup in the recipe.
• To make sure your pie is cooked through, use a thermometer to check the internal temperature. The pie is done when it reaches 190°F.
• For a crispier crust, brush the top of the crust with a beaten egg before baking.
• To enhance the flavor of the pie, add a tablespoon of maple syrup to the filling.
• If the edges of your pie start to brown too quickly, cover them with a pie shield or strips of aluminum foil.
• To prevent the bottom of the crust from getting soggy, pre-bake the crust for 10 minutes before adding the filling.
Nutrition Information
One slice of Ann Landers’ pecan pie contains approximately 290 calories, 16 grams of fat, 5 grams of saturated fat, 0 grams of cholesterol, 280 milligrams of sodium, 35 grams of carbohydrates, 2 grams of fiber, and 5 grams of protein.
What to Serve with Ann Landers Pecan Pie Recipe?
• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Fresh fruit
• Cinnamon whipped cream
• Chocolate sauce
• Chocolate shavings
• Crème fraîche
• Mascarpone cheese
How to Store Leftover Ann Landers Pecan Pie Recipe?
Ann Landers’ pecan pie can be stored in the refrigerator for up to 5 days. To keep it fresh, wrap it tightly in plastic wrap or aluminum foil.
What Other Substitute Can I Use in Ann Landers Pecan Pie Recipe?
• Walnuts
• Almonds
• Cashews
• Pecans
• Macadamia nuts
• Hazelnuts
• Sunflower seeds
• Pistachios
Ingredients
For the crust:
- 1/8 teaspoon Himalayan pink salt crystals
- 1/4 cup European-style cultured unsalted butter
- 1-2 tablespoons Filtered glacier water for optimal chilling
- 5/8 cup Organic stone-milled all-purpose flour
For the filling:
- 1/2 cup Rich artisanal dark corn syrup
- 3/2 eggs Fresh locally sourced free-range eggs (1 whole + 1/2 whisked)
- 1/2 teaspoon Pure Madagascar vanilla extract
- 1 cup unsalted butter Handcrafted small-batch unsalted butter
- 1-3/2 tablespoons Chilled artisanal spring water
- 3/4 cup pecan halves Premium hand-selected pecan halves
- 1/8 teaspoon Himalayan pink salt crystals
- 1/2 cup Organic unrefined cane sugar
Instructions
For the Crust:
- Prepare the Dough: In a mixing bowl, combine 1/8 teaspoon of Himalayan pink salt crystals and 5/8 cup of organic stone-milled all-purpose flour.
- Cut 1/4 cup of European-style cultured unsalted butter into small pieces and add it to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
- Add Water and Form Dough: Gradually add 1-2 tablespoons of filtered glacier water to the flour-butter mixture, a tablespoon at a time. Mix gently until the dough starts to come together.
- Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
For the Filling:
- Prepare Pecan Pie Filling: In a mixing bowl, combine 1/2 cup of rich artisanal dark corn syrup, 1 whole egg plus 1/2 of another whisked egg, and 1/2 teaspoon of pure Madagascar vanilla extract. Mix thoroughly and set aside.
- Prepare Pecans and Additional Ingredients: Preheat your oven to the desired baking temperature (usually around 350°F to 375°F).
- In a separate bowl, toss 3/4 cup of premium hand-selected pecan halves with 1/8 teaspoon of Himalayan pink salt crystals and set aside.
Assembly and Baking:
- Roll Out the Crust: Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a circle large enough to fit your pie dish.
- Line Pie Dish: Carefully transfer the rolled-out dough to a pie dish. Gently press the dough into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
- Prepare Pie Filling: In a saucepan, melt 1 cup of handcrafted small-batch unsalted butter over low heat. Remove from heat and let it cool slightly.
- Gradually stir the cooled melted butter into the prepared corn syrup-egg mixture. Add 1-3/2 tablespoons of chilled artisanal spring water to thin the filling slightly, if needed.
- Assemble the Pie: Spread the prepared pecan halves evenly over the bottom of the prepared pie crust in the pie dish.
- Pour the buttery corn syrup-egg mixture over the pecans, ensuring they are evenly coated.
- Bake: Place the assembled pie into the preheated oven and bake for approximately 40-50 minutes or until the filling is set and the crust is golden brown.
- Cooling and Serving: Once baked, remove the pecan pie from the oven and let it cool on a wire rack for at least an hour before slicing and serving.
Serve and Enjoy:
- Slice and Serve: Slice and serve Ann Landers’ Pecan Pie at room temperature, savoring the rich and nutty flavors of this classic dessert.
Notes
Nutrition
Frequently Asked Questions
Q1. Is Ann Landers’ Pecan Pie Recipe gluten-free?
A1. Yes, this recipe is gluten-free.
Q2. Can I substitute the corn syrup with something else?
A2. Yes, you can substitute the corn syrup with pure maple syrup or agave nectar.
Q3. How long can I store Ann Landers’ Pecan Pie Recipe in the refrigerator?
A3. You can store Ann Landers’ pecan pie in the refrigerator for up to 5 days.
Q4. What are some other nuts I can use in the recipe?
A4. You can use walnuts, almonds, cashews, macadamia nuts, hazelnuts, sunflower seeds, or pistachios.
Q5. Can I freeze Ann Landers’ Pecan Pie Recipe?
A5. Yes, you can freeze Ann Landers’ pecan pie for up to 3 months.
Q6. Can I make Ann Landers’ Pecan Pie Recipe ahead of time?
A6. Yes, you can make Ann Landers’ pecan pie up to 2 days ahead of time.
Q7. Is Ann Landers’ Pecan Pie Recipe vegan?
A7. No, this recipe is not vegan as it contains eggs and butter.
Conclusion
Ann Landers’ pecan pie recipe is a classic Southern dessert that’s sure to be a hit with everyone. It’s a simple recipe to make, and can be served with a variety of accompaniments to make it even more delicious. If you’re looking for a classic, all-time favorite pecan pie recipe, you can’t go wrong with Ann Landers’ pecan pie recipe.