Good morning, welcome to our series sharing Food Holidays: July 12th, 2021. Did you know Pecan Pie is David and Suzzie’s favorite pie? For me and Charlie not so much. How about you?
National Pecan Pie Day
We’re simply nutty over National Pecan Pie Day and it’s pretty easy to get behind a day dedicated to one of our favorite desserts. Indeed, 90% of Americans surveyed believe eating a slice of Pie is one of life’s simple pleasures, indulging in 186 million commercially sold Pies every year!
People who prefer Pecan Pie over the other types of Pies describe themselves as thoughtful and analytical. We’re not sure if this still holds true for those who add Ice Cream or Whipped Cream but, nonetheless, it’s time to celebrate the delicious dessert.
I don’t much care for Pecan Pie but would eat all the Pecans on top of the Pie if you let me. While Suzzane would eat the middle and we would leave the Crust for someone else
History of National Pecan Pie Day
It is uncertain how National Pecan Pie Day started but we feel indebted to an unknown person because we couldn’t agree more with the idea of celebrating such a wonderful dessert.
Pecan Pie has a long, Southern history whose origins are highly debatable. Some believe Pecan Pie started in New Orleans by French immigrants, turned Southern, in the 1700s after being introduced to the Pecan by Native Americans.
Others believe Pecan Pie got its start in Alabama but this claim is unsupported by written recipes or literature. Of course, it’s not hard to believe many Southerners would love to lay claim to being the inventor of Pecan Pie.
Following the Civil War, commercial developers brought in a few varieties of Pecans to grow in Georgia, which is now the main commercial grower of Pecans in the U.S.
Grafted Pecan Trees also became prevalent in Louisiana in the mid- to late-1800s. The name of the nut itself is derived from the French word ‘pacane,’ which is taken from the Algonquian word for ‘nut.’
The first printed Pecan Pie recipe surfaced in an 1886 edition of “Harper’s Bazaar” magazine. Years later, various forms of the recipe were published in well-known cookbooks such as “Joy of Cooking.”
Throughout the early 1900s, Karo Corn Syrup was invented and yet another claim to the discovery of the Pecan Pie emerged. The wife of a company executive shared her recipe using Karo as the ingredient of choice instead of Maple Syrup, Honey, or Molasses. Whether her claim is true, Karo Corn Syrup helped raise the popularity of Pecan Pie when they published the recipe on the product can.
Karo® Light contains corn syrup made with real vanilla and salt and is most famously used in pecan pie. It’s a subtle sweetener, made without high fructose corn syrup, that enhances the flavor and texture of your favorite foods and recipes.
While most hold the perception that Pecan Pie remains a Southern dish, in reality, its popularity has swept across the U.S. with regions taking on their own ingredient preferences.
Pecan Pie holds a place in the Thanksgiving trinity of Pies — Pumpkin, Pecan, and Apple — most frequently enjoyed by families during this Holiday. Due to this, many also consider Pecan Pie a dessert to savor during the fall- and winter months.
Five Facts About Pie:
- Approx. $700 million in Pies (approx. 186 million units) are sold in grocery stores every year.
- Pumpkin Pie was first introduced to the Holiday table at the Pilgrim’s second Thanksgiving in 1623.
- Pie was not always America’s favorite dessert – in the 19th Century, Fruit Pies were a common breakfast food eaten before the start of a long day. So see it is okay to eat Cake for breakfast once in a while…
- More than one-third of Americans have eaten Pie in bed. I know I have. Have you?
- Boston Cream Pie is a Cake, not a Pie. I didn’t know that did you?
Pecan Pie Recipe:
- 1 9-inch Pie shell, frozen (freeze for half an hour if freshly made
- 2 cups Pecans (210g), coarsely chopped (save a few whole Pecan halves to create a decoration on the surface of the Pie if you want)
- 3 large Eggs, slightly beaten
- 1 cup light Corn Syrup
- 1/2 cup Brown Sugar
- 1 tablespoon Molasses (unsulphured)
- 4 tablespoons unsalted Butter, melted
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla extract
Preheat oven to 350°F. In a medium bowl vigorously mix together the Eggs, Brown Sugar, Corn Syrup, Molasses, melted Butter, Vanilla, Salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.) Fill the pie shell:
Spread the chopped Pecans over the bottom of a frozen Pie shell. Pour the filling over the Pecans. Don’t worry about burying the Pecans, they will rise to the surface. (If you have reserved a few whole Pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)
Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with Aluminum Foil to prevent the crust and Pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center. Remove from oven and let cool completely:
Note that the pie will be puffed up a bit when you first take it out of the oven. The Pecan Pie will settle as it cools.
Thank you,
Glenda, Charlie and David Cates
