Here are two recipes for pecan pie that vary in style. The first, from 1960, uses dark corn syrup. The second is less sweet because it uses no corn syrup at all.
Times apparently have not changed when it comes to pie portions. Both 9-inch pies are said to serve six people. Wow! That’s a lot of pie. But if you love pecan pie, then maybe six servings to a pie isn’t so bad, after all.
Read to the very bottom of the Sorghum Pecan Pie recipe for another decadent dessert that will really cool you off this summer: pie milkshakes.
This recipe comes from “The ‘Best-of-All’ Cook Book,” a compilation that was printed in 1960.
4 slightly beaten eggs
1 cup dark corn syrup
2 teaspoons vanilla
1 cup sugar
1/2 teaspoon salt
3 tablespoons melted butter
1 (9-inch) pie crust, unbaked
1/2 tablespoon flour
1 cup coarsely chopped pecans
Beat eggs, syrup, vanilla, sugar and salt together. Add melted butter. Start oven at very hot (450 degrees). Line 9-inch pie pan with pastry, crimp edge; sprinkle flour over pastry. Arrange pecans evenly in shell. Pour filling in slowly. Place in very hot oven and bake 10 minutes. Reduce heat to moderate (350 degrees) and continue baking 50 minutes more. Pecan pies are particularly dependent on proper baking; remove from heat when filling still quivers a little; do not bake until the filling is completely firm. Let cool.
Makes 6 servings.
From “The ‘Best-of-All’ Cook Book” edited by Florence Brobeck
“The secret to the most delicious pecan pie you’ve ever tasted is to retire that bottle of pallid corn syrup and replace it with sorghum molasses or cane syrup, whose deeply nuanced flavors, with notes of dried fruit, caramel and nuts, are a superb match for the richness of pecans,” write Matt and Ted Lee in “The Lee Bros. Southern Cookbook.” It is certainly less sweet, which means you can taste the pecans in there.
Sorghum Pecan Pie
1/3 cup tightly packed dark brown sugar
3 large eggs, beaten
4 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1/4 teaspoon kosher salt
3/4 cup pure sorghum molasses, cane syrup or molasses
1 1/2 cups chopped pecans
1 (9-inch) pie crust, prebaked
Preheat the oven to 375 degrees.
In a large bowl, beat the brown sugar with the eggs using a hand mixer or whisk until they’re just incorporated, about 1 1/2 minutes. Add the butter, cornstarch and the salt and mix until thoroughly combined, about 1 1/2 minutes. Pour the sorghum and pecans into the bowl and stir to incorporate (the pecans will float to the surface of the filling, which is fine).
Pour the filling into the pie shell and bake on the middle rack until the center has risen and is quivery, like gelatin, 35 to 45 minutes. Remove from the oven and cool on a rack for 1 hour.
Serve warm topped with lightly sweetened whipped cream or a scoop of buttermilk ice cream. Alternately, let the pie cool to room temperature, about another 30 minutes, then cover with plastic wrap and store it in the refrigerator (if you do, heat it in a warm oven 15 to 20 minutes before serving). It will keep for several days.
Any leftovers can be used in pecan pie milkshakes, the Lee Brothers suggest. Just whip 2 scoops of ice cream with 1/2 cup milk in a blender and then drop a slice of pie into it while the blender is on. You can mix and match ice cream flavors and kinds of pie to suit your taste.
Makes 6 servings.
From “The Lee Bros. Southern Cookbook” by Matt and Ted Lee