1914 Pecan Pie
A classic, corn syrup-free pecan pie recipe from 1914 featuring a rich custard filling and a meringue topping.
- Prep
- 30 min
- Cook
- 1 h
- Total
- 1 h 30 min
- Serves
- 8
Scale recipe
Original recipe · 1×
Ingredients
- Eggs
- Whole milk
- Brown sugar
- Flour
- Salt
- Chopped pecans
- Pie crust
For the meringue
- Egg whites
- Sugar
Method
- Gently heat the custard ingredients over low heat until thickened, ensuring the eggs do not scramble.
- Pour the thickened custard into a par-baked crust.
- Set additional pecans on top of the filling.
- Place the pie in the oven to bake.
- Prepare a simple meringue by whipping egg whites and sugar.
- Pipe the meringue on top of the pie.
- Brown the meringue in the oven or with a blow torch.
Notes
This recipe predates the invention of corn syrup, resulting in a less cloying, custard-based filling that highlights the flavor of the pecans.
Kitchen record
Nutrition
Per 1 slice
- calories
- 450
- carbohydrate
- 55g
- cholesterol
- 85mg
- fat
- 24g
- fiber
- 2g
- protein
- 6g
- saturated fat
- 5g
- sodium
- 200mg
- sugar
- 35g
- trans fat
- 0g
- unsaturated fat
- 18g
Adapted from tiktok.com.