Pecan Pie from 1914
Tasting History cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Jerry Vogel on SeeMeCook
A vintage pecan pie filled with a gently cooked custard of eggs, milk, brown sugar, flour, and chopped pecans, without corn syrup. It is baked in a par-baked crust and finished with pecans and an optional piped meringue.
- Time
- 70 minutes
- Cuisine
- American
Ingredients
Steps
Prepare a pie crust and par-bake it. The source does not specify how to make or par-bake the crust.
Combine the eggs, whole milk, brown sugar, flour, salt, and chopped pecans for the custard.
Gently heat the custard mixture over low heat, stirring as needed, until it thickens somewhat; take care not to scramble the eggs.
Pour the thickened custard into the par-baked crust.
Arrange additional pecans on top, if desired.
Place the pie in the oven and bake. The source does not state an oven temperature or baking time.
For the optional meringue, make a simple meringue from egg whites and sugar and pipe it on top. The source does not give proportions or a method for making it.
Brown the meringue by returning the pie to the oven or using a blowtorch.
Notes
The source describes the filling and finishing, but does not provide ingredient amounts, the crust method, or oven temperature and baking time. Meringue is described as part of the original recipe, but the source provides no proportions or piping details.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
