# 1914 Pecan Pie with no Corn Syrup

This is the best pecan pie made without corn syrup, based on a 1914 recipe, offering a custard-like filling with eggs, milk, sugar, flour, salt, and pecans.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- oven
- mixer
- whisk
- pie dish
- saucepan
- spatula
- blowtorch

## 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.

## Source

- Original video: https://www.facebook.com/share/r/17cw3PL7WP/
- Recipe page: https://www.cliprecipe.com/recipe/cab36e05-a07f-4851-a238-069b6b694e2b
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt