1914 pecan pie recipe
The Best 1914 pecan pie recipe
Classic 1914-Style Pecan Pie
A timeless Southern dessert featuring a buttery crust and a rich, caramelized pecan filling. This recipe captures the simplicity and warmth of traditional Southern baking.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1 1/2 cups sliced pecans
👨🍳Directions
-
1
Preheat oven to 375°F. Combine flour, salt, sugar, and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs. -
2
Add the egg and vanilla extract, then pulse until the dough comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for 30 minutes. -
3
Preheat oven to 375°F again. Roll out one dough disk to fit a 9-inch pie dish, pressing it into the bottom and up the sides. Chill while preparing the filling. -
4
In a large bowl, whisk together sugar, corn syrup, eggs, and vanilla. Slowly pour in the melted butter while whisking constantly. Stir in the pecans. -
5
Pour the filling into the prepared crust. Bake for 35–40 minutes, or until the filling is set and the edges are golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, sprinkle a thin layer of melted butter over the top before baking.
- Ensure the filling is set but still slightly jiggly in the center when you remove it from the oven.
- Let the pie cool completely before slicing to prevent a runny filling.
Watch Video Of How Classic 1914-Style Pecan Pie Works
❓ Frequently Asked Questions About -Style Pecan Pie
How long does it take to make this pecan pie?
This classic pecan pie typically takes about 2 hours total, including baking time. Most of the prep work—like chopping pecans and mixing the filling—takes 30 minutes, while the pie itself bakes for 45–50 minutes at 350°F.
Can I substitute pecans for another nut?
While pecans are traditional, you can use walnuts or almonds in a 1:1 ratio for texture and flavor. Keep in mind that walnuts may yield a slightly denser filling, while almonds could add a milder nutty taste. Always toast nuts first for better flavor.
What’s the best way to store pecan pie?
Cool the pie completely before storing in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to 5 days or freeze for 3 months. Reheat gently in the oven at 325°F for 10–15 minutes until warmed through.
How do I prevent a soggy bottom?
To avoid a soggy crust, pre-bake the pie shell at 375°F for 10 minutes before adding the filling. Also, pour the filling slowly and avoid overfilling—leave room for the filling to rise. A thin layer of cornstarch in the crust helps too.
Can I make this pie ahead of time?
Absolutely! Assemble the pie (without baking the crust) and refrigerate for up to 24 hours before baking. For extra crispiness, bake at 350°F for 5 minutes after adding the filling, then finish at 325°F for the full bake time.
