1914 Pecan Pie Recipe - A 100-Year-Old Recpie!
The 1914 pecan pie recipe offers a delightful glimpse into early 20th-century Southern baking, characterized by its use of natural sweeteners like molasses and brown sugar, resulting in a custard-like filling that highlights the rich flavor of pecans without the overpowering sweetness of modern versions.
Ingredients
- 1½ cups pecans chopped or halves
- 3 large eggs
- 1 cup brown sugar
- ½ cup molasses
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Toast the Pecans: Spread the pecans on a baking sheet and toast them in the preheated oven for about 5–7 minutes until fragrant. Remove and let them cool.
- Prepare the Filling: In a mixing bowl, whisk the eggs until well beaten. Add the brown sugar, molasses, melted butter, vanilla extract, and salt. Mix until combined. Fold in the toasted pecans.
- Assemble the Pie: Place the unbaked pie crust into a 9-inch pie dish. Pour the pecan mixture into the crust, spreading it evenly.
- Bake: Place the pie in the preheated oven and bake for 35–40 minutes, or until the filling is set and the crust is golden brown.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes
- Flavor Profile: This version of pecan pie is less sweet than modern recipes, allowing the natural flavors of the pecans and molasses to shine.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Storage: Store any leftovers in the refrigerator for up to 4 days.