Pecan Pie without Corn Syrup Recipe from1914

There are some culinary treasures that stand the test of time, recipes that whisper tales of kitchens past while delivering unparalleled flavor. This particular Pecan Pie, a cherished recipe hailing from 1914, is experiencing a resurgence and has quickly become a truly Trending Recipe. Eschewing corn syrup for a rich, custardy filling, this pie embodies the timeless elegance and meticulous technique we so admire. It's a testament to the fact that quality ingredients and proper method yield a dessert that is simply beyond compare. Prepare to elevate your baking with a slice of history, perfected.

Pecan Pie without Corn Syrup Recipe from1914 Ingredients

• One 9-inch pie crust, high-quality store-bought or homemade
• 1 cup (235 ml) whole milk
• 1 cup (220 g) light brown sugar, packed
• 3 large eggs, beaten
• 1 tablespoon all-purpose flour
• 1/2 cup (65 g) pecans, finely chopped
• A pinch of fine sea salt
• Pecan halves, for a decorative layer on top of the filling
• 2 large egg whites, for meringue
• 2 to 3 tablespoons superfine sugar (castor sugar), for meringue
• A few extra chopped pecans, for meringue garnish (optional)

Pecan Pie without Corn Syrup Recipe from1914 Instructions

1. Preheat your oven to 425°F (220°C). Carefully line a 9-inch pie tin with your chosen pie dough.
2. To blind bake the crust, line the dough with parchment paper or aluminum foil, then fill with pie weights, dried beans, or rice.
3. Bake for 12 minutes. Remove the foil and weights, then return the crust to the oven for another 5 to 7 minutes, or until the edges and bottom begin to achieve a delicate golden hue. Allow to cool completely.
4. Reduce the oven temperature to 350°F (175°C) for the filling.
5. In a medium saucepan, whisk together the whole milk, light brown sugar, beaten eggs, flour, finely chopped pecans, and salt until thoroughly combined.
6. Place the saucepan over medium-low heat. Stir gently and continuously, ensuring the mixture heats slowly to prevent the eggs from scrambling.
7. Cook, stirring constantly, until the mixture just begins to steam and gently thickens to coat the back of a spoon. Continue to cook for approximately 3 minutes after it starts steaming, adjusting heat as necessary to maintain a gentle steam, not a simmer.
8. Carefully pour the warm filling mixture into your cooled, blind-baked pie shell.
9. Arrange a beautiful layer of pecan halves over the top of the filling in your desired pattern.
10. Bake for 30 to 35 minutes, or until the edges are set, and the center still has a slight, delicate wobble when gently nudged.
11. While the pie bakes, prepare the meringue: In a clean, dry bowl, whip the 2 large egg whites with the superfine sugar until they form firm, glossy peaks.
12. Once the pie is baked, carefully spread the prepared meringue over the top, creating elegant swirls or a smooth dome. If desired, sprinkle a few extra chopped pecans over the meringue.
13. Return the pie to the 350°F (175°C) oven for a few minutes, just until the meringue is lightly browned and beautifully caramelized. Watch closely to prevent burning.
14. Allow the pie to cool completely on a wire rack before slicing and serving.

My Top Tips

Achieving the perfect pecan pie without corn syrup hinges on a few key details. For your pie crust, blind baking thoroughly is paramount. This prevents a soggy bottom, ensuring a crisp, golden foundation for your luscious filling.

When cooking the filling, gentle heat and constant stirring are essential. This technique ensures a silky-smooth, custardy consistency without curdling the eggs. Patience truly is a virtue here.

Finally, for the meringue, ensure your egg whites are at room temperature before whipping, and that your bowl and whisk are impeccably clean and free of any grease. This guarantees the highest volume and most stable peaks for a stunning finish.

This Pecan Pie, a timeless classic, is a delight to behold and even more delightful to savor. It's a wonderful project for any baker seeking to create something truly special and memorable. Enjoy the process, and of course, enjoy the delectable results!