This Pecan Pie recipe, handwritten in cursive on a lined index card, is a cherished dessert that embodies the warmth and tradition of Southern baking. Found in Vintage Recipe Box 002, this recipe combines simple ingredients to create a rich, sweet pie that has been a favorite for generations. Whether served warm with a dollop of whipped cream or enjoyed at room temperature, this pecan pie is sure to be a hit at any gathering.
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Pecan Pie
The History of Pecan Pie
Pecan pie is a classic American dessert with deep roots in the South, where pecans are native. The earliest recipes for pecan pie began appearing in the late 19th century, but the dessert truly gained popularity in the 1920s and 1930s, thanks in part to the widespread availability of corn syrup. The combination of pecans, corn syrup, and sugar creates a gooey, sweet filling that contrasts beautifully with the crunchy nuts. This pie quickly became a staple of Southern holiday tables and remains a beloved dessert across the country.
This particular recipe from Vintage Recipe Box 002 reflects the simplicity and tradition of mid-20th-century home baking. The use of evaporated milk, corn syrup, and brown sugar ensures a rich, creamy filling, while the chopped pecans add texture and flavor.
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Timeline of Pecan Pie
- Late 19th Century: Early pecan pie recipes begin to appear in Southern cookbooks.
- 1920s-1930s: Pecan pie becomes popular across the United States, particularly in the South, with the introduction of corn syrup as a common ingredient.
- Mid-20th Century: Recipes like this one are passed down through families, becoming a staple of holiday celebrations and special occasions.
- Today: Pecan pie remains a classic dessert, loved for its rich, sweet filling and crunchy pecan topping.
Recipe Discussion
This vintage Pecan Pie recipe is straightforward and results in a delicious, classic pie. The process begins by creaming together shortening and brown sugar, creating a rich base for the pie. Eggs, evaporated milk, corn syrup, salt, vanilla, and chopped pecans are then added to the mixture and blended well. The filling is poured into an unbaked pie shell and baked in a hot oven, starting at 425 degrees for 10 minutes, then reduced to 350 degrees for the remaining 25 minutes. The result is a perfectly set pie with a golden crust and a rich, gooey filling studded with pecans.
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Preparation Tips
- Use Fresh Pecans: Fresh, high-quality pecans will ensure the best flavor and texture for your pie.
- Avoid Overmixing: When combining the ingredients, mix just until everything is well incorporated to prevent the filling from being too airy.
- Baking Temperature: Start with a higher temperature to set the crust, then reduce the heat to ensure the filling cooks evenly without burning the top.
Recommended Kitchen Items
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- Pie Dish: A quality pie dish helps ensure even baking and a beautiful presentation.
- Pastry Cutter: A pastry cutter helps you achieve the perfect flaky texture when making a homemade crust.
- Cooling Rack: Allow your pie to cool on a cooling rack to prevent a soggy bottom and ensure the filling sets properly.
Serving Suggestions
- With Whipped Cream: Serve warm slices of pecan pie with a dollop of freshly whipped cream for a classic pairing.
- A la Mode: Top with a scoop of vanilla ice cream for an indulgent treat.
- With Coffee: Enjoy a slice with a cup of coffee for a comforting, satisfying dessert.
A Slice of Southern Comfort
Pecan pie is more than just a dessert; it’s a symbol of Southern hospitality and tradition. This recipe from Vintage Recipe Box 002 connects us to the past, offering a taste of the rich, sweet flavors that have been enjoyed for generations. Whether you’re making it for a holiday feast or a special family gathering, this pecan pie is sure to bring warmth and comfort to your table.
Explore the History of Vintage Recipe Box 002
This recipe comes from Vintage Recipe Box 002, once belonging to Merridelle DePUE Sowers, an Ohio native with deep roots in family and tradition. While many recipes in this box reflect mid-century convenience, they still hold the charm of a bygone era. Discover more about Merridelle’s life and the fascinating history of Vintage Recipe Box 002.
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Pecan Pie Recipe
Pecan Pie (VRP 002)
Ingredients
- 1/3 cup shortening
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1 cup pecans, chopped
- 3 eggs
- 1/2 teaspoon salt
- 1 cup corn syrup
- 1 teaspoon vanilla
Instructions
- Cream the shortening and sugar together
- Add the remaining ingredients and blend well
- Pour in unbaked pie shell
- Bake in hot oven (425 degrees) for 10 minutes and then at 350 degrees for 25 minutes
- Cool and serve or serve warm with topping
Jamie
Thursday 22nd of November 2018
I made this pie and it was really really fantastic!! One tip is if you are a little short on corn syrup (since apparently 1 bottle doesn't have enough for 2 pies as I discovered) you can top it off with maple syrup. I used grade A since that is what I have but I have heard the flavor of grade B is good for pies like this, too. I'll save this and definitely make it again!