If you love pecan pie, you’re in for a treat! This Texas pecan pie recipe is over 110 years old and has an unusual twist that makes it stand out from the modern version you know. It’s rich and full of flavor, and it uses simple ingredients that let the pecans shine.
Give it a try today—this recipe will take your baking to the next level.
The 1914 Texas Pecan Pie Recipe
Content creator @tastinghistorywithmaxmiller shared a vintage twist on the classic pecan pie. (ref)
In his Instagram video, Max Miller explains that this 1914 pecan pie recipe skips corn syrup because it wasn’t invented until the 1930s. Instead of the sticky, “goopy” filling you might know, this pie uses a custard made from simple ingredients like eggs, milk, brown sugar, flour, salt, and chopped pecans.
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The absence of corn syrup lets the pecans shine as the star of the dessert. If you prefer a pie that’s less sweet but full of flavor, this recipe is perfect for you!
What makes this recipe even more unique is the topping. Instead of a traditional crust-only finish, it features a layer of fluffy meringue. This mixture of whipped egg whites and sugar is piped on top, much like whipped cream, then lightly toasted in the oven or with a culinary torch for a golden, caramelized flavor.
It’s a delightful twist that gives this classic dessert an elegant finish.
Why Make the 1914 Pecan Pie?
In the video, Miller says this 110-year-old recipe tastes even better than modern pecan pie. But what about others who have tried the recipe?
One commenter said, “I’ve done both and I like the syrup because I use soooo many pecans that it balances the salty toasty flavor.”
Another commenter on his website remarked, “Absolutely love this pie! Was never a huge fan of the Karo filling so this custard version is perfect. It’s equally good with or without the meringue topping as well.” (ref)
Pecan pies have a rich history in the U.S., and they’re as American as apple pie! Pecans are native to North America, and Indigenous peoples were the first to use them in cooking. Over time, pecans became a popular ingredient in Southern cooking, thanks to their sweet, buttery flavor and the fact they were easy to find in the region.
The classic pecan pie as we know it started showing up in recipes during the late 1800s. Back then, it was a simple dessert made with sugar, butter, eggs, and pecans.
It became even more popular in the 1930s when corn syrup was introduced. Companies like Karo shared recipes using their product, and the “goopy” pecan pie filling we often see today was born.
Even with modern tweaks, pecan pie has stayed a holiday favorite, especially in the South. Whether you love it gooey or prefer an older recipe like the one from 1914, it’s a dessert with deep roots and a story worth savoring.
1914 Texas Pecan Pie
Equipment
- Pie pan (tart pan or deep-dish pie pan)
- Foil
- Pie weights
- Saucepan
- Whisk
- Mixer (for meringue)
Ingredients
Crust
- Your favorite pie dough
Filling
- 1 cup whole milk
- 1 cup brown sugar packed
- 3 eggs beaten
- 1 tablespoon all-purpose flour
- 1/2 cup finely chopped pecans
- A pinch of salt
- Pecan halves for a decorative top layer (optional) *According to Miller, the original recipe doesn’t include the pecan halves on top, but many similar recipes do, and he said it’s a pretty addition.
Meringue
- 2 egg whites
- 2 to 3 tablespoons granulated sugar
Instructions
For the Crust
- Line a pie pan with your dough and blind-bake it. Miller uses a tart pan, which he believes works well for this filling amount. But if you’re using a deep-dish pie pan, double the filling ingredients.
- To blind bake, line the dough with foil and fill it with pie weights. Bake at 425°F for 12 minutes.
- Remove the foil and weights, then bake for another 5 to 7 minutes until the edges and bottom are lightly browned.
- Let the crust cool completely before adding the filling.
For the Filling
- Lower the oven temperature to 350°F.
- In a saucepan, whisk together the milk, brown sugar, eggs, flour, chopped pecans, and salt.
- Cook over low heat, stirring constantly, for 7 to 8 minutes until the mixture thickens slightly into a custard. Be sure to keep the heat low to avoid scrambling the eggs.
- Pour the custard into the cooled pie crust.
- Arrange pecan halves on top of the filling in your desired pattern.
- Bake for 30 to 35 minutes, or until the center has a slight wobble. Let the pie cool completely on a wire rack.
For the Meringue
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar while beating on high speed until stiff, shiny peaks form.
- Spread or pipe the meringue on top of the cooled pie in your preferred design.
- Bake at 350°F for about 12 minutes, or until the meringue is golden brown.
To Serve
- Let the pie cool, then slice and enjoy!
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.