A Delicious Mid-Century Pecan Pie Recipe
You’ll see a lot of modern and mid-century modern design ideas on the site so I thought I’d incorporate a mid-century recipe. I absolutely love a good pecan pie. It is a special treat that is good any time of year, and surprisingly easy to make. I recently found an old 1960’s cookbook while shopping at an estate sale. This cookbook is all about baking and is full of amazing period recipes. Naturally, the first one I tried was the pecan pie recipe. It turned out to be exceptional, so I figured I would share it all of you. Here is the recipe for a delicious mid-century pecan pie recipe.
For the Filling:
- 1 cup soft butter
- 1 cup sugar
- 1 cup dark corn syrup
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 cups chopped pecans
- 3 large eggs
For the Crust:
I typically cheat here and just buy it at the grocery store.
Personally, I prefer the Marie Calendar crust, because it tastes good and it comes pre-formed and ready to use. You can find it in the freezer aisle at the grocery store. However, feel free to select your favorite brand or even go crazy and make your own.
Start by making the filling:
Mix the butter, sugar, corn syrup, salt, and vanilla and blend it until the batter becomes smooth. Add the eggs and continue mixing it until it becomes smooth and blended. Mix in the chopped pecans until they are blended in throughout the batter.
Then pour the mixture into the pie shell. Fill it until the batter falls slightly below the rim of the crust. It will rise a little bit, so you don’t want to overfill it as any spills will make a royal mess of your oven. I usually take some of the chopped pecans, and I place them on the top of the pie so the top has a nice layer of pecans. Then I bake it in the oven at 375 degrees F. Bake for about 40 to 45 minutes until the filling is set and the top is golden. I use a toothpick to test the center of the pie and see how done it is keeping in mind that like cookies, the pie will set a little bit more after it sits for a while.
Let the pie cool for a little for a few minutes and it is ready to serve on either its own or with some vanilla ice cream. Let us know if you try this pecan pie recipe out. I think you will be very pleased with the results!
*This recipe is originally found in the following cookbook.
Casella, Dolores. “White House Pecan Pie” A World of Baking. Ed. David White. New York: David White, INC., 1968. 247. Print.