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1914 Texas Pecan Pie

The 1914 Texas Pecan Pie is a timeless dessert featuring a rich custard topped with pecans and a golden meringue for a unique, less-sweet twist on the classic pie.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 165 kcal

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

Calories: 165kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 55mgPotassium: 118mgFiber: 0.03gSugar: 31gVitamin A: 139IUCalcium: 70mgIron: 1mg
Keyword 1914 pecan pie, Homemade Pecan Pie, texas pecan pie
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