Today we put the spotlight on pecan pie. But before we take that first bite a little bit of background:

The history of pecan pie can be traced back thousands of years to Native Americans who used the nut’s meat as a filling for their medicine pouches and in recipes like wampum belts. The colonists began using pecans as a food source, though they didn’t begin to bake with them until the mid-1800s.

Legend has it that the French people who settled in New Orleans made the first pecan pie after eating pecans given to them by Native American tribes. Some also claim that pecan pie originated in Alabama in the early 1800s, but there is no written documentation to substantiate it.

The earliest printed pecan recipes began popping up in Texas cookbooks in 1870s and 1880s. The first recipe that most closely resembles what we know today as pecan pie was published in 1898 in a church charity cookbook in St. Louis, but it was sent in by a Texas woman.

Some believe that the pecan pie originated in New Orleans after it was settled by the French. Others claim that pecan pie originated in Alabama in the early 1800s but there is no written documentation to substantiate it.

Texas is famous for its pecan pies. The pecan tree is the state tree of Texas, and 20% of all the pecans in the United States grow in Texas. Pecan pie is the official dessert of Texas.

Pecan pie is called pecan pie because it contains pecans, which are native to the United States. The word “pecan” comes from the Algonquin word “paccan”. Pecans were an essential part of the Native American diet.

Pecan pie is the official dessert of Texas. Texas has officially adopted the pecan tree as their state tree. In fact, 20% of all the pecans in the United States grow in Texas.

 

Science is Nuts

Pecans rise to the top of a pecan pie because the filling contains more liquid mixture than pecans. The pecans will naturally rise to the top during baking, leaving the jelly filling underneath.

To prevent a hard pecan pie, you can bake the pie until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

To prevent a runny pecan pie, you can bake the pie for 60 to 70 minutes at 350F and then leave it to cool and set. You can also try precooking the filling, reducing the juice, experimenting with different thickeners, venting the top crust, trying a lattice or crumb top crust, baking thoroughly, and letting the pie cool completely — preferably overnight.

 

Here is a Pecan Pie Recipe for You to Try:

Crust Ingredients:

• 1 unbaked Flaky Pie Crust
• Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

 

Filling Ingredients:

• 2 and 1/2 cups (250g) shelled pecans (pecan halves)
• 3 large eggs
• 1 cup (240ml) dark corn syrup*
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

 

The Crust Instructions:

1. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
2. Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)

 

The Filling Instructions:

1. Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
2. Bake the pie for 50-55 minutes or until the top is lightly browned. After the first 20 minutes of baking time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove the finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
3. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
4. Enjoy!

 

 

Here are some fun facts about pecan pies:

• Pecan pie became closely associated with the culture of the Southern United States in the 1940s and 1950s.
• Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago.
• It takes about 78 pecans for one pecan pie.
• Pecans are the state nut of Texas. The pecan tree is the state tree of Texas.
• Pecans are a great source of magnesium, potassium, and calcium, which help to lower blood pressure.
• A 16-ounce bag of pecans can cost almost $11.
• The USDA says that pecan pies will stay fresh for about three to four days in the refrigerator.
• Although pecans have many healthy attributes, more doesn’t mean it’s healthier.

 

There are over 500 different types of pecans. They are named after a wide array of things, mostly Native American tribes, the discoverer or the person who grafted it. Different types of pecans are often distinguished by the size and flavor of the nut.

The majority of pecan production comes from just a handful of varieties. These include the Cape Fear, Desirable, Moreland, Summer, and Paper-Shell varieties.

The Elliott pecan is considered by pecan farmers and researchers as one of the highest-quality cultivars of pecan grown in the United States.

So now it’s your turn. Go and enjoy a nice slice of this Native American tradition. Let us know where you get your favorite pecan pie.