From Wikipedia:
Attempts to trace the dish’s origin have not found any recipes dated earlier than a pecan custard pie recipe published in Harper’s Bazaar in 1886. Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans. The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish cream, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife.Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s.
Kentucky Pecan Pie
Ingredients
- 1 cup white corn syrup
- 1 cup dark brown syrup
- ⅓ tsp salt
- ⅓ cup melted butter
- 1 tsp vanilla
- 3 eggs slightly beaten
- 1 heaping cup shelled whole pecans
- 1 unbaked pie shell
Instructions
- Combine syrup, sugar, salt, butter, vanilla and mix well.
- Add slightly beaten eggs
- Pour into an unbaked pie shell.
- Sprinkle pecans over all.
- Bake in a pre-heated 350℉ oven for approximately 45 minutes
