I have always wanted to make a pecan pie.
Actually….I think I just wanted to be able to drop my pecan pie making ability into conversation.
Something a little like this….“Isn’t this great weather we are having and what about those Real Housewives of New York City and have you seen how amazing it looks when you spray paint a pumpkin with flat black spray paint…..oh…..and by the way….I made a pecan pie.”
I never have conversations like that.
I want to.
I want to be standing at the door to greet my family with a cute apron on and really cute highlights in my hair and a sparkling clean kitchen and a hot pecan pie on the stove.
And today I did.
Okay….well…..my apron was covered in flour and I need to get my hair done and the kitchen was a disaster.
But let’s rejoice in the small victories.
Because….today my family was greeted with this sitting on the stove.
My first ever pecan pie.
Ever in the history of ever.
And the best part…..this recipe is 100 years old.
It’s been around way before pinterest and cell phones and microwaves and coffee makers ever thought about being here.
It was my friend’s aunt’s mother’s sister’s cousin’s best friends grandmother’s.
100 years of pecan pie yumminess.
She told me it was good. She told me that it wasn’t too sweet and wasn’t too runny and set-up perfectly after you let it cool. But she left off the melt-in-your mouth part. She left off the clean-your-plate-and-scrape-up-the-crumbs-with-your-finger part.
I should have made two
100-year-old Pecan Pie Recipe
clean-your-plate-and-scrape-up-the-crumbs-with-your-finger pecan pie
1 cup of white sugar
1/2 cup dark Karo syrup
1 stick of butter or margarine (softened)
1 cup pecan halves
1/4 teaspoon salt
1 teaspoon vanilla
Beat eggs until light and fluffy.
Add sugar and beat again.
Add syrup, butter, pecans, salt and vanilla.
Mix ingredients together and pour into pie crust.
Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
Temperature reduction is to keep crust from burning.
Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
edited to add: (The pie can look a little buttery until it is cooked completely. Some people have reported having to cook it an additional 20 minutes)
Pie is done when center jiggles like jello when you shake the pie.
Make sure the pie cools completely before you cut it.
It is amazing.
And it didn’t even last 10 minutes at my house.
That is one good-looking pie recipe to have been around for more than a century.
A 100 year-old recipe.
I am totally working that one into conversation. :)
PS I made the pie crust using this recipe (scroll down for the pie crust). Who knew flour, butter and water could taste so delicious?
PPS For more farmhouse recipes….check out my recipe page.