The Evolution of Pecan Pie Recipes: From Custard to Corn Syrup

Welcome back to the kitchen, friends! In today's episode of Sunday morning old cookbook show, we're taking on a challenge – making not one, but three pecan pie recipes.
Before we dive into the recipes, let's set some ground rules. Pecan pie, like many traditional recipes, didn't have a eureka moment. It evolved over time, with each version inspired by prior culinary traditions. Recipes were often shared orally or on scraps of paper, leading to gaps in our historical knowledge. So, my research is based on my collection of cookbooks and various databases, recognizing their limitations.
Now, about pecans – botanically, they're not nuts, but we'll refer to them as nuts for culinary purposes. And pronunciation? Well, unless you speak one of the original North American native languages, there's no universally agreed-upon way to say "pecan."
Let's jump into the first pie – a custard pie, a timeless classic found in cookbooks worldwide since the 1700s. The earliest American version, dubbed "pecan pie," appeared in Harper's Bazaar in 1886. It featured a rich custard with pecans, setting the stage for what was once called Texas pecan pie.
Forward to September 1922, and we encounter what I'll call the birthplace of the modern pecan pie. This recipe, focused solely on sugar, omitting milk. It marked a shift in pecan pie evolution and was likely inspired by earlier sugar pies found in various cultures.
The 1920s witness a boom in pecan availability due to improved agricultural practices. The once scarce pecans become more accessible, leading to a surge in pecan-centric recipes.
By 1925, corn syrup enters the scene, transforming pecan pies into the familiar sweet and gooey treat we know today. Companies like Karo Corn Syrup jump on the bandwagon, later claiming to have invented pecan pie, a claim debunked by historical evidence.
In 1929, we see the term "old-fashioned pecan pie," solidifying the recipe we recognize today. Over time, variations emerge, incorporating ingredients like vinegar, buttermilk, and spices.
Now, let's taste the results. We've got a custard pie, Myrtle's pecan pie, and a 1925 buttermilk-infused creation. Each has its unique twist, showcasing the diverse evolution of pecan pie recipes. While some may argue for their favorite, the truth is, every family has its pecan pie tradition, and they're all worth savoring.

If you have pre-1920 cookbooks with pecan pie recipes that break the custard mold, I'd love to see them. Let's fill in the gaps and complete the story of this beloved dessert. Thanks for joining me in this culinary journey, and I look forward to sharing more delicious stories with you soon.

1886 Harpers Bazaar Pecan Pie:
PECAN PIE
not only delicious, but is capable of being made "a real state pie," as an enthusiastic admirer said. The pecans must be very carefully hulled, and the meat thoroughly freed from any bark or husk. When ready, throw the nuts into boiling milk, and let them boil while you are preparing a rich custard. Have your pie plates lined with good pastry, and when the custard is ready, strain the milk from the nuts and add them to the custard. A méringue may be added, if liked, but very careful baking is necessary.

1922 Governor Of Texas Pecan Pie:
Pecan Pie.
By MRS. PAT NEFF
(Wife of the Governor of Texas).
Into the yolks of 4 eggs cream 1½ cups of sugar.
Add 1 teaspoonful melted butter to 1 tablespoonful vinegar and 1 teaspoonful of vanilla.
Stir into this 1½ cups of pecans and 1½ cups of raisins.
Add last the beaten whites of 4 eggs.
Bake in a moderate oven. This makes two pies.

1925
Pecan Pie
Two cups pecans chopped fine.
One cup sugar.
One cup vinegar
One cup syrup
One-half cup buttermilk.
One-half cup flour.
Two eggs.
Butter size of an egg.
One teaspoon each of ground cloves and cinnamon
One teaspoon soda dissolved in the one half cup of water.
Mix sugar and flour together dry.
Melt butter, mix all together, pour in- uncooked crust.
Put strips pastry across top.
Bake in moderate oven 30 -40 minutes

0:00 Pie 1 1886 (Texas) Custard Pecan Pie
6:45 Pie 2 1922 Texas Governor Pecan Pie
15:25 Pie 3 Vinegar Buttermilk Pecan Pie
23:15 Tasting Pecan Pies

This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking

[katebowers]

This claims to be a 1900 cookbook and has a recipe for pecan pie (sugar pie style): See page 47 of A Book of Famous Old New Orleans Recipes. However, the typeface (font) does not look circa 1900 to me... nor does the comb binding. It suggests mid-20th century. I'm guessing 1900 is a typo for 1960.

[TheaCastles]

Love that freezer drawer that seems to produce endless pie crusts.. 😂

[Ammoniummetavanadate]

"If you are someone who doesn't like stories and history"

My man, the stories and history are the entire reason I watch your channel.

That and you are a local boy.

[donnarion]

Great video. Personally the chatty history ones are always my favorites. Thank you for all of your work and research.

[larryturley]

I am 79 years old and a 5th generation Texan. My Grandmother made her pecan pie with sorghum. My mother used light corn syrup and my wife's mother used dark corn syrup.

[anthonydolio]

I wished I lived with someone who made three different types of pecan pies and asked me to test taste them. Thanks.

[kira_the_meek]

I think that third pie has to be one of the best reactions we've ever gotten from glen

[akashicvizion]

Near the end Mrs. Glen sez that y'all tried making a 'faux apple pie' once; I seem to recall in Laura Ingalls Wilder's "Little House" series of books where she recounts a particularly harsh winter, yet for Christmas her mother surprised them all with what Charles Ingalls (and Mr. Edwards) **swore** was an apple pie, but without giving out the entire recipe, Caroline mentions that there was cinnamon, vinegar, and **thinly sliced 'green' pumpkin**!! The ingenuity of the pioneers was paramount for their very survival, and I'm sure many 'shortcuts' were discovered during tougher

[Doomster]

I thought that third pie was going to be a disaster with so much vinegar and liquids in general. I might have to try it now!

[sarabeaumont]

Oh! The Vinegar Buttermilk pie recipe was published on my mom's birthday (May 12th, 1925). That feels like I need to make it ❤

[_SurferGeek_]

2:56 - All recorded knowledge should be freely available.
As someone from the Lone Star State... I was really looking forward to this one! Thank you... enjoyed the recipes and the stories!
Myrtle Neff had a park in Texas named after her. Mother Neff State Park was the very first state park in Texas.

[ultraspinacle]

Glen, don’t think we don’t appreciate long videos! I could watch for much longer, actually. Thank you!

And at least in the South where pecans are grown, it is “p’CAHN”, like you say it. NOT “PEEE-can”! For god’s sake! Haha.

[aubreystalcup]

Part of my master's research was studying the correllation between migration and foodways. Really interesting. My 1922 Fannie Farmer's Boston Cooking School Cookbook does not have a pecan pie recipe, but the recipe for pecan pie from my great grandmother's 1936 Better Homes and Gardens Cookbook (p6, section 11) reads as follows: "Scald 1 cupful of sweet milk and 1/2 cupful of sugar. Thicken this with 2 tablespoonfuls of cornstarch rubbed smooth with 3 tablespoonfuls of butter. Add gradually the well-beaten yolks of 2 eggs and 1 teaspoonful of butter. Cool, and add the juice of 1 lemon and 1 cupful of pecan meats chopped fine. Then pour into a baked pastry curst. Top with a meringue made form 2 egg whites beaten stiff with 2 tablespoonfuls of powdered sugar. Return to a slow oven (300 degrees) and brown for about 15 minutes. Chopped almonds may be used in place of pecans. The meringue may be omitted." It does not say how long or at what temperature to bake the actual pie at, so that's helpful, lol!

[johnhanes]

Excellent show episode. Two of the pies are now on my "Must Try" list. Please consider making a cookbook of your favorite recipes from the show at some point. I would gladly buy a copy.

[cherylrosbak]

A+ thorn usage. My favourite rhubarb pie is one with the meringue mixed into the filling, but that was a mistake the first time -- my mother wasn't paying attention to what she was doing. I'll have to tell her that it's actually a real technique.

[derekh]

I love these history deep dive episodes.

[elinafilander]

I had just told my cousin I would look for a pre-corn syrup pecan pie! Yay! You saved me work!

[sidecarcn]

Actually I always love the stories behind recipes. How recipes evolve also give a good explanation of changes in society. It would be interesting to come back in 200 years to see what other changes in recipes took place.

It would be very funny if in 200 years someone references Glen. :)

[alexhurst]

The theme for ALL of your Sunday old cook book show is talking and history. If someone doesnt like that then they should never have clicked on this channel in the first place.

[phyllisreinking]

Pecans are one of my favorite nuts and now I learn that they aren’t a nut but the seed of a drupe - mind blown. Much like when as a kid (60 years ago) I learned that peanuts aren’t a nut - hey they even have the word “nut” in the name, what the heck! This was a very enjoyable episode. I very much appreciate the fuller content and gentle education. Tickles me to see the delight on their faces as they tasted the second and third pies. Good job!