Best Ann Landers Pecan Pie Recipes
THE BEST PECAN PIE
This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 1 pie or about 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
- edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
- While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
- Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.
DEAR ABBY'S FAMOUS PECAN PIE
This recipe by Abigail Van Buren (aka Pauline Phillips) is published from time to time in her "Dear Abby" column. Jeanne Phillips, the original Abby's daughter, and the current "Dear Abby" adds this tip: The original recipe stated that the pie should be baked 45-50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
- Pour filling into unbaked pie crust.
- Sprinkle with pecan halves.
- Bake for 45- 50 minutes or until center is set.
- (Toothpick inserted in center will come out clean, when pie is done.).
- (If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.).
- Cool.
- You can top it with a bit of whip cream if desired.
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Ann Landers Pecan Pie Recipes: Exploring the Story Behind the Iconic Dessert
Pecan pie is a quintessential dessert served during Thanksgiving and Christmas. This iconic dish has been around for decades and has become a staple for many households during the holiday season. One of the most well-known recipes for pecan pie is the Ann Landers Pecan Pie recipe. This recipe has become a popular choice for many due to its straightforward instructions and delicious outcome.The History of Ann Landers Pecan Pie Recipe
The Ann Landers Pecan Pie recipe is named after Esther "Eppie" Lederer, who famously wrote under the pseudonym Ann Landers, an advice column that ran from 1955 to 2002 syndicated in newspapers across the United States. Ann Landers became an iconic and trusted figure in the American media landscape, and her column was widely read and followed by millions of people. The recipe for Ann Landers Pecan Pie was introduced in her column in 1977, and it quickly became a favorite among her readers. The recipe was shared by a reader, and it was touted as the "best pecan pie" recipe. The recipe was so popular that Landers continued to publish it almost every year, well into the 1990s.What Makes Ann Landers Pecan Pie Recipe So Special?
The Ann Landers Pecan Pie recipe has stood the test of time and is still widely sought after. What makes it so special is its simplicity. The recipe calls for basic ingredients that are found in most kitchens, making it easy to put together. The combination of the warm and nutty flavors of the pecans, paired with the sweet and gooey filling, creates a delectable dessert that is hard to resist.The Ingredients of Ann Lander's Pecan Pie Recipe
The ingredients used in Ann Landers Pecan Pie recipe are simple and basic, but when combined, they create an indulgent dessert that is perfect for any occasion. The list of ingredients for Ann Landers Pecan Pie recipe typically includes:- 1 9-inch pie crust
- 3 large eggs, beaten
- 1 cup light corn syrup
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
The Preparation of Ann Lander's Pecan Pie Recipe
The Ann Landers Pecan Pie recipe is easy to prepare and can be made in less than an hour. The instructions are straightforward and easy to follow. The general steps to prepare Ann Lander's Pecan Pie recipe entail:- Preheat the oven to 350°F.
- Place the pie crust in a 9-inch pie dish and set it aside.
- In a medium bowl, beat the eggs and then add in the corn syrup, sugar, melted butter, and vanilla extract. Mix everything until well combined.
- Add in the chopped pecans and stir until they are evenly distributed in the mixture.
- Pour the mixture into the prepared pie crust.
- Bake for approximately 45 to 50 minutes, or until the filling is set and the top is golden brown.
- Allow the pie to cool before slicing and serving.