Now that it's finally November, it's time to break out the stretchy pants and prepare for Thanksgiving. Throughout this month I will be sharing my favorite kinds of pie and history. The history of pecan pie is the first on our journey!

Pecan pie has been an American staple since the late 19th century. I mean, it's quite delicious with it's sweet, sugary and almost caramel flavor. Pecan pie is actually native to North America. Once people had pecans they started baking with them. The pecan pie we have grown to love over the years is almost the exact recipe that was created in 1898 by a Texas woman.

By the early 20th century, pecan pie was a hit (not unlike today! People love some pecan pie!) In the 1920s, Karo syrup started printing the recipe right on the bottle because the recipe calls for so much of it. With people all over the country having access to buying Karo syrup, more people began to bake pecan pies. You have to remember, at the time there was no Pinterest or Google, people had to know someone with the recipe or get lucky and find it in a cookbook!

I always love to see a perfectly baked pecan pie at my Thanksgiving celebration, how about you? What's the first thing you think of when you smell that toasted sweet smell of pecan pie? If you have somehow never tried pecan pie, try it! Discover why people since the late 19th century have continued to bake this basic yet delicious pie!

If you love my recipe and love the history of pecan pie even more, then please subscribe or share with your friends!

Pioneer Woman's Pecan Pie

Ingredients

For the filling

  • 3 tbsp. brown sugar
  • 1 cup Karo corn syrup
  • 1/2 tsp. salt
  • 3/4 tsp. vanilla
  • 3 eggs
  • 1 cup white sugar
  • 1 cup pecans
  • 1/3 cup butter, salted

For the crust

  • 2 1/2 cups of All-purpose flour
  • 1 tsp Kosher salt
  • 1 tbsp sugar
  • 4 tbsp ice water
  • 1 cup butter,unsalted

Directions

For the dough

  1. Add 1 1/2 cups of flour,salt and sugar to a food processor. Pulse 2 to 3 times until combined.
  2. Scatter butter cubes over the flour and process until a dough begins to form.
  3. Scrape the bowl and redistribute the mixture, add the remaining cup of flour. Pulse 4 to 5 times, the dough will look broken up and sorta crumbly.
  4. Move the dough into a medium bowl and pour ice water over it. Start by using 4 tbsp,and add more as needed. Use a rubber spatula and press the dough into itself. This should make bigger clusters, if you pinch it together and it holds then you are done.
  5. Form dough into a ball, then cut the ball in half. Place the dough in plastic wrap, refrigerate for 1 hour before use.

For the filling

  1. Preheat oven to 350 degrees.
  2. Roll out one of the balls of dough, and press it into your pie dish. You can decorate the sides of the pie later if you want!
  3. Mix together the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
  4. Pour your chopped pecans in the bottom of the unbaked pie shell.
  5. Now pour your syrup mixture over the top. Cover the top with some aluminum foil and bake for 30 minutes.
  6. Remove pie and remove the foil, place the uncovered pie back into the oven to cook for another 20 minutes.
  7. The pie should be a little jiggly when you take it out. Be careful to not undercook it, it should only be a little jiggly. Also, be careful with the pecans they can burn quick!