Kentucky Pecan Pie is a rich, old-fashioned dessert built around the classic combination of corn syrup, dark brown sugar, eggs, and plenty of pecans. Pecan pies became especially popular throughout the American South during the early twentieth century, when commercially available corn syrup made the glossy, custard-like filling easy to prepare at home. This handwritten Kentucky version uses dark brown sugar for a deeper caramel and molasses flavor, while melted margarine adds richness and vanilla rounds out the sweetness. Whole pecans are scattered over the filling before baking, creating the familiar toasted nut topping. Served plain or finished with whipped cream or ice cream as the card suggests, it is an especially fitting pie for fall dinners and holiday tables.
Ingredients
- 1 cup white corn syrup
- 1 cup dark brown sugar (packed )
- ⅓ tsp salt
- ½ cup margarine (melted, or butter)
- 1 tsp vanilla extract
- 3 large eggs (lightly beaten)
- 1 unbaked 9-inch pie shell
- 1 cup shelled whole pecans (heaping)
- whipped cream or ice cream (optional, for serving)
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F.
Step 2: Make the Filling
- Combine the white corn syrup, dark brown sugar, salt, melted margarine, and vanilla.
- Mix until thoroughly combined.
Step 3: Add the Eggs
- Lightly beat the eggs.
- Add them to the syrup mixture and stir until evenly incorporated.
Step 4: Fill the Pie Shell
- Pour the filling into the unbaked 9-inch pie shell.
Step 5: Add the Pecans
- Sprinkle the whole pecans evenly over the filling.
Step 6: Bake the Pie
- Bake in the preheated 350°F oven for about 45 minutes, or until the filling is set around the edges with only a slight jiggle near the center.
Step 7: Cool and Serve
- Allow the pie to cool completely before slicing.
- If desired, top each serving with whipped cream or ice cream.
Tips
- Allow the melted margarine to cool slightly before combining it with the eggs to prevent the eggs from beginning to cook.
- Pack the dark brown sugar firmly into the measuring cup for the proper sweetness and texture.
- Toast the pecans briefly before adding them for an even deeper nutty flavor.
- For a more decorative top, arrange some of the whole pecans in concentric circles before baking.
- Place the pie on a baking sheet before putting it in the oven to make it easier to handle and catch any accidental spills.
- If the crust edges brown too quickly, loosely shield them with foil during the latter part of baking.
- The center should still have a slight wobble when the pie comes out of the oven; it will continue setting as it cools.
- Let the pie cool completely before cutting so the filling has time to firm.
- Serve slightly warm or at room temperature with whipped cream or vanilla ice cream, as suggested on the original card.
- For extra Kentucky character, a small amount of bourbon can be added to the filling as a variation.
Nutrition
Calories: 580kcalCarbohydrates: 76gProtein: 6gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 70mgSodium: 390mgPotassium: 180mgFiber: 3gSugar: 58gVitamin A: 420IUVitamin C: 0.3mgCalcium: 55mgIron: 2mg