Historic Pecan Pie

Adapted from a 1914 Texas Pecan Pie recipe from before corn syrup was invented. This pie has a nutty custard that we enjoy much more than the gooey and sickly sweet filling typical of modern pecan pies made with corn syrup.

*Original: https://www.tastinghistory.com/recipes/pecanpie

Recipe by Stephen Decker

Ingredients

• Filling

  2 cups (470 ml) whole milk

  2 cups (440 g) Bender Hill Maple Sugar

  6 eggs, beaten

  2 tablespoon flour

  1 cup (130 g) finely chopped Bender Hill Maple Pecans

  1/8 tsp table salt (or 1/4 tsp Kosher salt)

  Bender Hill Maple Pecan halves, to layer on top of filling

• Bourbon Barrel Aged Maple Whipped Cream

  2 cups heavy cream

  1/4 cup Bender Hill Bourbon Maple Syrup

Directions

1. Crust

   Line a pie tin with your favorite dough

   Blind bake per that recipe (usually 15-30 minutes at high heat)

2. Filling

   Reduce the oven temperature to 350°F.

   Whisk together milk, sugar, eggs, flour, chopped pecans, and salt in a saucepan. Set over medium-low heat and gently stir continuously until the mixture steams, then continue to cook for about 3 minutes. Do not simmer unless you want scrambled eggs.

   Pour into cooled pie shell and decorate with pecan halves

   Shield crust edges with foil and bake approximately 60 minutes. Filling is set when there’s just a slight wobble in the center that moves uniformly.

   Set the pie on a wire rack to cool completely.

3. Whipped Cream

   Whisk heavy cream and maple syrup until fluffy

4. Enjoy!