Authentic 1914 Pecan Pie – A Timeless Southern Delight

I can still remember the first time I tasted Grandma’s famous 1914 Pecan Pie. It was Thanksgiving Day, 1997, and the whole family had gathered at her little farmhouse just outside of town. The rich, buttery aroma of the pie had been wafting through the air for hours, teasing our appetites and making our mouths water in anticipation.

When Grandma finally brought that golden, perfectly-crusted 1914 Pecan Pie to the table, I don’t think there was a dry eye in the room. We all knew this was a special occasion – Grandma only made this treasured recipe a handful of times each year, and we cherished every bite. I can still picture the way the warm, gooey pecans glistened on top, just begging to be devoured.

As I took my first forkful, the flavors exploded in my mouth. The flaky, buttery crust gave way to the luscious, nutty filling that seemed to melt on my tongue. It was absolute perfection – a true taste of my childhood that takes me right back to those cozy family gatherings every time I make Grandma’s 1914 Pecan Pie recipe.

Why This 1914 Pecan Pie Recipe Will Become Your Go-To

The Secret Behind Perfect 1914 Pecan Pie

Grandma’s 1914 Pecan Pie is truly a one-of-a-kind recipe that’s been passed down through our family for over a century. The secret lies in the perfect balance of rich, buttery sweetness and the toasted, nutty flavor of the pecans. It’s not overly cloying or heavy – just pure, unadulterated pecan pie bliss in every bite.

What really sets this 1914 Pecan Pie apart is the unique cooking method. Grandma would always blind bake the crust first, ensuring it came out flaky and golden every time. Then, she’d carefully arrange the pecans in concentric circles before pouring over the silky, caramelized filling. This little trick not only makes the pie look absolutely stunning, but it also gives you that perfect ratio of pecans to custard in each slice.

Essential Ingredients You’ll Need

• Pie Crust – You’ll need one 9-inch pie crust, either homemade or store-bought. A buttery, flaky crust is essential for this 1914 Pecan Pie recipe.
• Pecans – Go for high-quality, fresh pecans that are halved or roughly chopped. You’ll need about 2 cups for the filling.
• Brown Sugar – Light or dark brown sugar works great, adding rich, molasses-y sweetness to the custard.
• Eggs – Large eggs help bind the filling and give it a luxurious, creamy texture.
• Butter – Unsalted butter is the perfect complement to the nutty pecans.
• Heavy Cream – A splash of heavy cream makes the filling extra silky and indulgent.
• Vanilla Extract – Pure vanilla extract enhances all the flavors in this 1914 Pecan Pie.
• Salt – A pinch of salt helps balance the sweetness and bring out the pecan flavor.

Step-by-Step 1914 Pecan Pie Instructions

Preparing Your 1914 Pecan Pie

This 1914 Pecan Pie recipe is fairly straightforward, but there are a few key techniques that will ensure your pie turns out perfectly every time. The total active prep and baking time is about 90 minutes, plus a little cooling time before serving. You’ll need a 9-inch pie plate, a whisk, and a few basic baking tools.

1- Start by blind baking your pie crust. Preheat the oven to 375°F, then line the unbaked crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for 10 more minutes until the crust is lightly golden.

2- While the crust is baking, make the pecan filling. In a medium bowl, whisk together the brown sugar, eggs, melted butter, heavy cream, vanilla, and salt until well combined.

3- Once the crust is par-baked, arrange the pecans in a single layer in the bottom of the pie shell. Carefully pour the filling over the top, making sure to evenly distribute the pecans.

4- Bake the 1914 Pecan Pie for 35-40 minutes, until the center is just set. You’ll know it’s done when the edges are puffed and golden brown, and the center still has a slight jiggle.

5- Allow the pie to cool completely on a wire rack before slicing, about 2-3 hours. This gives the filling time to set up perfectly.

6- Serve your beautiful 1914 Pecan Pie at room temperature, or chilled if you prefer. Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Pro Tips for Success

When it comes to making the perfect 1914 Pecan Pie, there are a few pro tips that will ensure your dessert is a showstopper:

• Use the freshest, highest-quality pecans you can find. Stale or rancid nuts can ruin the whole pie.
• Be sure not to over-bake the crust – you want it golden brown, but not too dark or dry.
• Don’t skip the blind baking step! It’s essential for getting that perfect flaky crust.
• Resist the urge to open the oven door too often while the pie is baking. This can cause the filling to fall.
• Let the pie cool completely before slicing. The filling needs time to set up properly.

Serving and Storing Your 1914 Pecan Pie

Perfect Pairings for 1914 Pecan Pie

This classic 1914 Pecan Pie is the ultimate showstopper dessert, perfect for any special occasion. It pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy fall gathering, try serving it with a hot cup of strong coffee or a glass of bourbon-spiked cider.

Storage and Make-Ahead Tips

Leftover 1914 Pecan Pie will keep, tightly wrapped, in the refrigerator for up to 5 days. You can also freeze the baked and cooled pie for up to 3 months. Just thaw overnight in the fridge before serving.

For make-ahead convenience, you can prepare the pie crust and filling up to 2 days in advance. Store the crust and filling separately in the fridge until you’re ready to assemble and bake.

Variations and Dietary Adaptations for 1914 Pecan Pie

Creative 1914 Pecan Pie Variations

While Grandma’s classic 1914 Pecan Pie is perfection as-is, there are a few fun ways you can put your own spin on this timeless dessert. Try adding a swirl of chocolate or caramel to the filling for an extra decadent twist. You could also experiment with different nut varieties, like walnuts or hazelnuts, for a unique flavor profile.

Making 1914 Pecan Pie Diet-Friendly

For a gluten-free version of this 1914 Pecan Pie, simply use your favorite gluten-free pie crust recipe or pre-made shell. And to make it vegan, you can swap the eggs, butter, and cream for plant-based alternatives like flax eggs, vegan butter, and unsweetened almond milk.

Frequently Asked Questions

Q: Can I use pre-chopped pecans instead of whole pecan halves?
A: Absolutely! Pre-chopped pecans will work just fine in this 1914 Pecan Pie recipe. Just be sure to measure out 2 cups.

Q: How long does the pie need to cool before slicing?
A: It’s important to let the 1914 Pecan Pie cool completely, about 2-3 hours, before slicing. This allows the filling to set up properly so you get nice, clean slices.

Q: Can I make the pie in advance and freeze it?
A: Yes, you can freeze the baked and cooled 1914 Pecan Pie for up to 3 months. Thaw it overnight in the fridge before serving.

Q: How many servings does this recipe make?
A: This 1914 Pecan Pie recipe will yield 8-10 generous slices, depending on how you cut it.

Q: My pie seems a little runny in the center – what did I do wrong?
A: If the center of your 1914 Pecan Pie is still quite loose after baking, it was likely under-baked. Make sure to bake it until the edges are puffed and the center has just a slight jiggle.

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Conclusion

There’s nothing quite like a slice of classic, homemade 1914 Pecan Pie to bring back all the warm, nostalgic feelings of childhood. Grandma’s secret recipe is an absolute treasure, and I hope you’ll enjoy making it as much as my family has over the generations.

So what are you waiting for? Gather your ingredients, preheat the oven, and get ready to sink your teeth into the most heavenly 1914 Pecan Pie you’ve ever tasted. I promise it’ll become your new go-to dessert for any special occasion. Let me know how it turns out in the comments below!