1914 Pecan Pie with no Corn Syrup

Serves 1
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Directions

  1. 1Prepare the custard filling by mixing eggs, whole milk, brown sugar, flour, salt, and chopped pecans.
  2. 2Prepare the custard filling by mixing eggs, whole milk, brown sugar, flour, salt, and chopped pecans.
  3. 3Prepare the custard filling by mixing eggs, whole milk, brown sugar, flour, salt, and chopped pecans.
  4. 4Gently heat the custard mixture over a low heat, stirring constantly to prevent the eggs from scrambling, until it has thickened.
  5. 5Gently heat the custard mixture over a low heat, stirring constantly to prevent the eggs from scrambling, until it has thickened.
  6. 6Gently heat the custard mixture over a low heat, stirring constantly to prevent the eggs from scrambling, until it has thickened.
  7. 7Pour the thickened custard into a parbaked crust.
  8. 8Pour the thickened custard into a parbaked crust.
  9. 9Pour the thickened custard into a parbaked crust.
  10. 10Arrange additional pecans on top of the custard filling for decoration.
  11. 11Arrange additional pecans on top of the custard filling for decoration.
  12. 12Arrange additional pecans on top of the custard filling for decoration.
  13. 13Place the pie in the oven to bake.
  14. 14Place the pie in the oven to bake.
  15. 15Place the pie in the oven to bake.
  16. 16Prepare a simple meringue by whipping egg whites and sugar.
  17. 17Prepare a simple meringue by whipping egg whites and sugar.
  18. 18Prepare a simple meringue by whipping egg whites and sugar.
  19. 19Pipe the meringue on top of the baked pecan pie.
  20. 20Pipe the meringue on top of the baked pecan pie.
  21. 21Pipe the meringue on top of the baked pecan pie.
  22. 22Brown the meringue either by returning the pie to the oven or using a blowtorch.
  23. 23Brown the meringue either by returning the pie to the oven or using a blowtorch.
  24. 24Brown the meringue either by returning the pie to the oven or using a blowtorch.

Ingredients

  • eggs
  • eggs
  • eggs
  • whole milk
  • whole milk
  • whole milk
  • brown sugar
  • brown sugar
  • brown sugar
  • flour
  • flour
  • flour
  • salt
  • salt
  • salt
  • chopped pecans
  • chopped pecans
  • chopped pecans
  • pecans
  • pecans
  • pecans
  • egg whites
  • egg whites
  • egg whites
  • sugar
  • sugar
  • sugar

Equipment

ovenmixerwhiskpie dishsaucepanspatulablowtorch

Tips

  • The original recipe is from 1914 and predates the invention of Karo's corn syrup by about 20 years, resulting in a non-goopy, non-cloying filling.
  • Without corn syrup, the flavor of the pecans is allowed to be the star of the pie.
  • When heating the custard, gently heat over a low heat so that the eggs don't scramble.
  • The meringue can be browned in the oven or with a blowtorch.