The History of the Original Pecan Pie Recipe

Have you ever wondered where the pecan pie came from? Keep reading for the history of the original pecan pie recipe & how it became a holiday favorite!

Are you a pecan pie lover? For many, the classic pie is a synonymous with the warmth, comfort and indulgence of the holiday seasons. The famous holiday pie is rich, gooey and crunchy, with a pecan topping. But most people don’t know that it’s history is rooted in the American South.

Where exactly did pecan pie come from? Why is it so popular during the holidays? And what was the original pecan pie recipe?

The History of the Original Pecan Pie Recipe

The story of pecan pie begins with the pecan tree, native to the southern and central regions of the United States. Native Americans incorporated pecans into their cuisine, laying the foundation for the role these nuts would play in American culinary traditions. !

The Original Pecan Pie Recipe

The earliest recorded recipes for pecan pie began appearing in Texas cookbooks in the early 20th century. The dessert gained popularity and became a Southern favorite.

One of the earliest recipes for pecan pie is credited to a Mrs. E. R. Doolin, who submitted her recipe to a St. Louis newspaper in 1898. But, the pie’s popularity grew during the 20th century, helped by the marketing efforts of syrup producers, like Karo Syrup. Karo Syrup started printing a recipe for pecan pie on its labels in the 1930s, skyrocketing the dessert’s popularity.

The Original Pecan Pie Recipe from Karo

Pecan pie is traditionally made with a filling of pecans, sugar, eggs, butter and corn syrup (or molasses). The mixture is poured into a pie crust and baked until the filling sets.

There are tons of variations of pecan pie, like my crescent pecan pie bars or mini pecan pies! But here is the original Karo Pecan Pie Recipe:

Ingredients:

• 1 cup Karo Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked OR frozen deep-dish pie crust

Directions:

1. Preheat oven to 350°F. Place rimmed cookie sheet on the center rack in oven while preheating.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
3. Pour filling into unbaked pie crust or frozen pie crust.
4. Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
6. HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
7. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Note: Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners’ syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

The Original Pecan Pie Recipe

COURSE: Dessert

CUISINE: American

Keyword: PIE RECIPE

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Servings: 8

Ingredients

• 1 cup Karo Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tbs butter melted
• 1 tbs pure vanilla extract
• 1-1/2 cups 6 ounces pecans
• 1 9-inch unbaked OR frozen deep-dish pie crust

Instructions

• Preheat oven to 350°F. Place rimmed cookie sheet on the center rack in oven while preheating.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
• Pour filling into unbaked pie crust or frozen pie crust.
• Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Notes

TIP: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.