Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar (typically corn syrup).
Origin
Attempts to trace the dish's origin have not found any recipes dated earlier than a pecan custard pie recipe published in
Harper's Bazaar in 1886.
[ Ladies' Home Journal, Volume 15 By Louisa Knapp, Edward William Bok] Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans.
The makers of
Karo syrup significantly contributed to popularizing the dish
and many of the recipes for variants (
caramel,
cinnamon,
Irish cream, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.
Well-known cookbooks such as
Fannie Farmer and
The Joy of Cooking did not include this dessert before 1940.
Pecan pie came to be 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.
such as treacle tart were attested in medieval Europe, and adapted in North America to the ingredients available, resulting in such dishes as shoofly pie, sugar cream pie, butter tart and chess pie.[''Joy]
Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by the Native American Quinipissa and Tangipahoa tribes.
Cultural context
Pecan pie is often mentioned in American literature (and television) and is associated with
Thanksgiving, Christmas, and other special occasions; for example:
Pecan pie is a staple of the Southern U.S., and is often used in literary context as a symbol of the South; for example:
The Texas Legislature designated pecan pie as the official "State Pie of Texas" in 2013.
Variations
Alice Colombo's Race Day chocolate pecan pie
This pie is named after Alice Colombo, who was a food editor for the Louisville
Courier-Journal in Kentucky. This pie was made by her on the occasion of the
Kentucky Derby. The special ingredients suggested in the recipe include cornstarch, to soften the top, bourbon, chocolate chips and whipped cream.
Butterscotch
Characterized by the addition of
butterscotch chips and brown sugar (in addition to, not in place of, corn syrup).
Chocolate brownie
This pie has nuts on the surface and it is layered with chocolate pudding and
fudge. It is served at room temperature or chilled.
Maple
Includes
maple syrup and
almond extract.
Pecan tassies
Pecan tassies are a mini variation of a pecan pie, baked in small cups (traditionally) or more commonly in mini-muffin pans. The recipe first appeared in US newspapers in the 1950-60s,
and was also shown in the movie
Steel Magnolias. The origin of the name is unclear, but most recipes mention that "tassie" is the Scottish word for little cup or glass, and that in French a small cup is "la tasse."
Sawdust pie
Sawdust Pie consists of an egg-batter filling with coconut, graham cracker crumbs and pecans, topped with whipped cream and sliced bananas.
This pie originated in the late 1800s from Patti's Restaurant in Grand Rivers, Kentucky.
The name is due to the texture of the pie filling.
Transparent pie
There are many variations of transparent pie recipes, but one version is a regular pecan pie recipe with pecans omitted, and vanilla replaced with nutmeg or lemon juice.
This pie can be served at room temperature or chilled, but when it is served at room temperature it looks transparent.
Whiskey chocolate chip
In this pie, chocolate chips and a few teaspoons of
Jack Daniel whiskey are added.
Retail sales
In the United States, pecan pies are sold at bakeries, cafes, farmers markets, and grocery stores.
See also
-
Appalachian cuisine
-
Walnut pie
-
List of pies, tarts and flans
-
List of Christmas dishes
External links
