1914 Pecan Pie Recipe – A 100-Year-Old Recpie!

Pecan pie has been a synonym for Southern baking for many decades. Nevertheless, it is worth a while to wonder about its flavor more than a century ago. The 1914 pecan pie recipe is a sort of secret gem that takes us back to a time without modern sweeteners and processed ingredients. 

This one is an old-time brand that initially did not have corn syrup and was made of molasses, brown sugar, and butter to obtain a flavor so rich but yet so nutty and has caramel developed. 

Try it and decide whether you love it or not. What follows will be the greatest 1914 pecan pie recipe, its tasting history, and how to prepare the most authentic and easy version in your kitchen. 

Key Takeaways

• The origin and history of pecan pie in the U.S. 
• The differences between a 1914 pecan pie and today’s recipes. 
• A step-by-step guide to making an authentic, easy-to-follow version of the original pecan pie recipe. 
• Master the baking tips to have the perfect texture. 
• Various graphical images – a Texas pecan pie recipe or a Southern Living-style recipe: 

The Origin of the 1914 Pecan Pie Recipe

Pecans have been growing in North America for thousands of years. However, it was only after the late 19th century that pecans started to appear in desserts. Native American groups, such as the Algonquins and Choctaws, are good examples of such people. They used to get abundant crops of wild pecans, which they harvested regularly. 

They called them “pacane,” meaning “nut requiring a stone to crack.” In the 18th and 19th centuries, exclusively French settlers in New Orleans cooked the pralines that had pecans in them. From that time, the pecans were gone from the wild and were being cultivated. 

The idea of making a whole pecan pie from this nut had only been established later, which can be seen in the recipes of regional Texas and Georgia cookbooks dating mid-to-late 1800s. In 1914, pecan pie had become widely popular and was an everyday sight in Southern cookbooks and home kitchens everywhere.

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Why 1914 Was a Pivotal Year for Pecan Pie? 

Pecan growing was getting more and more in the South which made it more accessible. Higher demand for molasses and cane syrup as ingredients in baking was observed, which is thought to have improved the overall situation by substituting out expensive refined sugars. 

The need for cheap yet delicious desserts that are composed of pantry staples was obvious among Southern families. Thus, the 1914 pecan pie recipe ceased to be a standard and was now elevated to “Nectar of the South” the true Southern pecan pie. 

Pecan Pie Recipe – Must-Have Ingredients: 

The best 1914 pecan pie recipe uses simple, natural, and Southern local ingredients that were easily available back then.

Ingredient	Measurement	Why It’s Important
Pecans	1 ½ cups	The star ingredient provides crunch and nuttiness.
Eggs	3 large	Binds the filling, creating a custard-like texture.
Brown sugar	1 cup	Adds richness and depth of flavor.
Molasses	½ cup	The key ingredient that replaces corn syrup.
Unsalted butter	4 tbsp	Enhances the creamy texture.
Vanilla extract	1 tsp	Provides warmth and balances the sweetness.
Salt	¼ tsp	Enhances flavor complexity.
Unbaked pie crust	1 (9-inch)	A flaky base for the pie.

Step-by-Step Instructions

Every step involved in the preparation of this pie is necessary for the resulting flaky crust, rich caramel filling, and crunchy pecans, which are the true signatures of this pie. Follow these detailed steps, and you will get your pecan pie all the time in the proper way. 

1. Preheat the Oven: 

• Before starting to bake a pie, you must make sure that the oven is set to the proper temperature, which is 350°F (175°C). 
• This temperature is perfect for pecan pie baking because it can set the filling and not overbake the crust. 
• Place the oven rack in the center to get uniform heat distribution. 
• The reason for this step is to keep your bottom crust from becoming soggy while the upper part of the crust bakes to a nice golden brown. 

Dos and Don’ts: If you are using a dark metal pan, then make sure you set the temperature to 325°F (163°C) to avoid over-browning the pie. 

2. Toast the Pecans for More Flavor: 

• Over medium heat, put 1 1/2 cups of pecans in a dry skillet and cook them for a while. 
• Once you have taken them off the fire, always shake your pan as you continue to stir your pecans for about 5 minutes or until the pecans start to give the nutty smell. 
• When the heat is removed, they must be allowed to cool for a while. 

Why Should We Toast Pecans? By toasting, you are intensifying the rich natural oil flavors and adding an overall richer, smokier taste to the final product which makes the pie taste better. 

Short Method: Another way is to roast the pecans in the oven. Spread them on a baking sheet and bake at 350F for 7-10 minutes, stirring occasionally.

3. Prepare the Filling – The Heart of the Pie: 

In a large mixing bowl, whisk together the following ingredients:

• 3 large eggs – Room temperature eggs are better incorporated into the mixture, yielding a smoother, custard-like filling. 
• 1 cup brown sugar – Dark brown sugar can give the final product a more intensive flavor, similar to caramel. 
• ½ cup molasses – The unique flavor that comes from this secret ingredient, molasses.
• 4 tbsp melted butter – It makes the pie creamier and richer. 
• 1 tsp vanilla extract – It can help to warm a pie recipe.
• ¼ tsp salt – Bring out the taste followed by the salt. 

Mixing Tips: Whisk until fully blended but be cautious about adding too much air with overmixing, which can make the filling puff up and then fall. If you have very thick molasses, you can mix it for a while after gently warming it in the microwave for about 10-15 seconds.

4. Fold in the Toasted Pecans: 

• Stir the toasted pecans into the mixture and be sure that every one of them is coated evenly. 
• This process helps the nuts to be spread as much as possible across the entire pie. Therefore, they will not rise to the top during baking. 

Alternative: You can also pour the filling into a pie crust, and then sprinkle the pecans on top if you want a more smooth layered effect. 

5. Prepare the Pie Crust: 

• Use the homemade or store-bought pie crust and after you roll it out to a 9-inch pie dish then press it into the crust. 
• Trim the edges, leaving about ½ inch overhang, then fold and crimp to create a decorative edge. 

Pro Tip: Chill the rolled-out dough for 15-20 minutes in the fridge before inserting the filling to add a flaky top. Prevent a Soggy Bottom: Blind bake the crust: The crust should be pre-baked for 8-10 minutes at 375°F (190°C) before you put in the filling. 

Brush with an egg wash: A thin coating of egg white, properly whipped, will keep the crust sealed. 

6. Pour the Pecan Mixture into the Pie Crust: 

Slowly pour the pecan mix into the crust you previously prepared. Then, use a spatula to even out the brown sugar while making sure the pecans are not grouped.

Important: Give your crust some time to cool after blind-baking it, so as not to cook the eggs too much during the next step. 

7. Bake the Pie to Perfection: 

Put the pie in the middle of the oven and bake for 45-50 minutes. …The filling should firm up around the edges, be less wobbly in the center, and eventually firm up as it cools. 

✔️ Edges are firm, but the center has a slight jiggle – like Jell-O, not liquid. 

✔️ Crust is golden brown and not overbaked. 

✔️ Knife Test: Partly insert a knife 1 inch from the interior—it should come out clean. 

Avoid Overbaking! A fully set center undoubtedly means your pie will come out looking dry and broken. If the edges of the crust are becoming too brown, you need to use foil or a pie shield to cover them after 30 minutes. 

8. Cool Completely Before Slicing: 

First, pull the pie out of the oven and set it on a wire rack to cool for at least 2-3 hours. By the time the pie is cooled, you will know that the filling has been set properly and will be serving yourself a picture-perfect piece of pie. 

Why Is Cooling Important? 

✔️ Slicing too early results in a runny, messy pie. 

✔️ Cooling intensifies the flavors, making each bite richer. For the best texture, you can go for a refrigerator-and-chill time of 4-6 hours before serving. 

9. Serve and Enjoy: 

Slice the pie and serve it together with these items: 

✔️ Whipped cream – For a dessert like this, it is best to serve it with a light, puffy whipped topping. 

✔️ Vanilla ice cream – The ice cream seems like the best way to serve it as it neutralizes the creamy, sweet filling of the pie. 

✔️ A drizzle of caramel sauce – Top with caramel sauce, as an extra sweet treat. Southern

Tip: For a real oven-fresh feeling, you can warm a slice at 300°F in the oven for five minutes!

How does the 1914 Pecan Pie Recipe compare to Modern Versions?

Many modern pecan pies have become overly sweet, relying on corn syrup for structure. In contrast, the 1914 recipe is richer in flavor and less sticky, allowing the natural pecan and molasses flavors to shine.

Feature	1914 Pecan Pie	Modern Pecan Pie
Sweetener	Molasses, brown sugar	Corn syrup, white sugar
Texture	Firm yet smooth	Soft, gooey
Flavor Profile	Deep, caramelized, nutty	Overly sweet, less complex
Sweetness Level	Balanced	Very sweet

Variations

For the fans of “Southern Living,” here’s how you can jazz up your pie: 

• You can add some bourbon to your pie for a smokier flavor. 
• Go with dark brown sugar and taste a more intense caramel flavor. 
• Use the warmth of the cinnamon in your desserts. 

Easy Version: 1914 Pecan Pie Recipe for Beginners!

To make the process quicker and easier, follow these tips: 

• Substitute honey for molasses if you don’t like the strong flavor. 
• Use pecans that have already been toasted to save time. 
• Bake the pie in a tart shell to get a thin layer and quicker baking time. 

RELATED RECIPES TO TRY:-

• Kentucky Derby Pie Recipe
• Cherry Yum Yum Recipe
• Authentic Dragon Beard Candy Recipe
• Easy Fluffy Vanilla Cake Recipe

FAQs

Pecan pie was first made when? 

It was in late 19th-century southern cookbooks that the earliest documented pecan pie recipes first appeared, but it was between the two of the 1910s that it received quite a bit of widespread popularity, particularly in Texas and Louisiana. 

What distinguishes a Southern pecan pie and a regular one? 

Suppose you’re making a southern pecan pie. In that case, you’ll most probably utilize molasses or brown sugar in your recipe instead of using corn syrup, which means it will have a deeper and caramelized taste, in contrast to pecan pie, which is notably sweeter and gooier as a result of the corn syrup. 

Should I buy light or dark Karo syrup if I want to make pecan pie? 

The dark Karo syrup provides a stronger, more dense, caramel-like flavor. For the light Karo syrup gives a milder, sweeter taste. Both work well enough, and it all depends on the personal preference of each individual. 

What sets a Derby pie apart from a Pecan pie? 

A Derby pie contains chocolate chips and walnuts together with pecans, while a pecan pie is mainly about pecans and the sweet filling added without chocolate. Derby pie also has a chocolatey taste and is more towards desserts.

Conclusion

The classic 1914 more than a pecan pie recipe is just a way to enjoy a dessert, but one that will transport you back in time to the flavors of South. It is an illuminating experience in history as it calls for people to come and share the sweet flavors of classic South dishes. 

No matter whether you make it for Thanksgiving, Christmas, or just to savor this time-honored tradition, you will cherish this pie that has stood the test of time in the story of your home. Now it’s your turn! Bake this pie and bring a taste of history to your table. 🥧✨