Ann Landers Pecan Pie

Ann Landers Pecan Pie is an iconic Southern dessert that encapsulates the essence of homemade comfort and indulgence. This delectable pie is a sweet symphony of flavors and textures, featuring a flaky, buttery crust cradling a luscious, gooey filling enriched with the nutty goodness of pecans. The name “Ann Landers” brings to mind cherished family recipes passed down through generations.

This dessert is the perfect marriage of sweet and nutty, with each bite offering a rich, caramelized filling that beautifully complements the toasty pecans on top. Whether enjoyed at Thanksgiving gatherings, holiday feasts, or any special occasion, Ann Landers Pecan Pie never fails to evoke nostalgia and satisfaction.

With its easy-to-follow recipe and endless possibilities for customization, it’s a dessert that beckons both novice and seasoned bakers to create a slice of Southern tradition in their own kitchens.

Ann Landers Pecan Pie Recipe

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 3-4 tablespoons ice water

For the Filling

• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter
• 3 large eggs
• 1 1/2 cups pecan halves
• 1 teaspoon vanilla extract

Instructions

Prepare the Crust

1. Combine the flour and salt, in a mixing bowl.
2. Add the cold, diced butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
4. Form the dough into a disk shape, then cover it with plastic wrap and place it in the refrigerator for a minimum of 30 minutes.

Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Roll Out the Crust

1. Roll out the chilled dough on a floured surface to fit your pie dish.
2. Carefully transfer the crust to the pie dish and trim any excess dough.

Prepare the Filling

1. In a saucepan, melt the butter and mix in the sugar and corn syrup.
2. Stir constantly until the mixture comes to a boil, then remove from heat.
3. In a separate bowl, whisk the eggs and slowly pour in the hot sugar mixture, whisking continuously.
4. Stir in the pecans and vanilla.

Bake the Pie

1. Pour the filling into the pie crust.
2. Cover the edges of the pie with aluminum foil to prevent over-browning.
3. Bake in the preheated oven for 40-45 minutes, or until the filling is set and slightly puffed.

Cool and Serve

1. Allow the pie to cool completely before serving.
2. Slice and enjoy your homemade Ann Landers Pecan Pie!

Recipe Variations

1. Chocolate Pecan Pie: Add a layer of chocolate chips to the bottom of the crust before pouring the filling for a delightful chocolate twist.
2. Maple Pecan Pie: Substitute some of the corn syrup with pure maple syrup for a unique and rich flavor.
3. Bourbon Pecan Pie: Add a shot of bourbon to the filling mixture for a boozy, aromatic variation.

What To Serve With Pecan Pie

1. Whipped Cream: A dollop of freshly whipped cream adds a delightful contrast to the pie’s sweetness.
2. Vanilla Ice Cream: The cool creaminess of vanilla ice cream pairs perfectly with the warm, gooey pie.
3. Fresh Berries: Serve with a side of fresh berries for a fruity twist.
4. Caramel Drizzle: Drizzle warm caramel sauce over each slice for an extra touch of indulgence.
5. Hot Coffee or Tea: A cup of hot coffee or tea balances the sweetness of the pie.
6. Bourbon: For the adults, a glass of bourbon complements the pie’s flavors with a hint of smokiness.

Why You’ll Love This Recipe

1. Time-Tested Tradition: Ann Landers Pecan Pie is a timeless favorite passed down through generations.
2. Perfect Blend: It strikes a harmonious balance between sweet and nutty flavors.
3. Holiday Staple: A must-have dessert for Thanksgiving, Christmas, and other special occasions.

Conclusion

Ann Landers Pecan Pie is a Southern classic that brings warmth and sweetness to any occasion. Its irresistible combination of buttery crust, sweet filling, and toasted pecans makes it a beloved treat.

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