Pecan Pie (less sweet)

I really like this pecan pie. Some are so cloyingly sweet they seem crusted in sugar. This pie uses just 1/2 cup sugar and has a nice custardy-type filling and a good pecan taste. This less sweet recipe was companioned with a sweeter version that used 1 cup of sugar (Karo Syrup’s original recipe used a full cup). I can't remember where I got the recipes. The original Karo Syrup recipe is almost exactly the same as the sweeter version, except this version of the pie uses twice as much butter as Karo Syrup’s original recipe which used just 2 tablespoons. Pecan Pie is always in my list of pies for Thanksgiving.

Historical Info: Tradition holds that the French created pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. But attempts to trace the origin of this dessert have not found any recipes earlier than 1925, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include it before 1940. The Food Timeline has recipes dating in the 1880s and 90s for pecan pie made with a custard, but these did not include the corn syrup which seems to define pecan pie today.

The process for refining corn sugar was not developed until the 1880s. Thus, the corn syrup which is considered an essential part of the modern recipe was not available to the settlers of New Orleans. They most likely used cane syrup, which was a widely used sweetener. There is no doubt that the makers of Karo syrup popularized the dish, and many recipes specify Karo syrup by name as an ingredient.

Early Recipes:

[1886] "Pecan Pie. Is not only delicious, but is capable of being made a 'real state pie,' as an enthusiastic admirer said. The pecans must be very carefully hulled, and the meat thoroughly freed from any bark or husk. When ready, throw the nuts into boiling milk, and let them boil while you are preparing a rich custard. Have your pie plates lined with a good pastry, and when the custard is ready, strain the milk from the nuts and add them to the custard. A meringue may be added, if liked, but very careful baking is necessary."
---"Pecan Pie," Harper's Bazaar, February 6, 1886 (p. 95)

[1898] "Texas Pecan Pie. One cup of sugar, one cup of sweet milk, half a cup of pecan kernels chopped fine, three eggs and a tablespoonful of flour. When cooked, spread the well-beaten whites of two eggs on top, brown, sprinkle a few of the chopped kernels over. These quantities will make one pie.--Ladies' Home Journal."
---Goshen Daily Democrat, [IN] November 26, 1898 (p. 6)

[1914] "Texas Pecan Pie Cook together one cup of sweet milk, one cupful of sugar, three well beaten eggs, one tablespoonful of flour and one half cupful of finely chopped pecan meats. Line a pie tin with rich crust, fill with the mixture and bake until done. Whip the whites of two eggs with two tablespoonfuls of sugar until stiff, spread over the top of the pie and brown slightly in the oven, sprinkling a few chopped nuts over the top."
---"Tried Recipes," Christian Science Monitor, March 24, 1914 (p. 6)

Why use corn syrup in pecan pie? Corn syrup isn’t just used in pecan pie as a sweetener. It also creates a smooth texture in the filling by preventing sugar crystallization during baking. No one wants a grainy pie! Some recipes try to use just brown sugar, but this would change the texture of the pie.

Pecan Pie (less sweet) recipe

Mary Cumbo adds 3 tablespoons of bourbon to her pecan pie.

https://smittenkitchen.com/ has a recipe where she uses more of some of the ingredients. 6 Tbsp. butter, 3/4 cup brown sugar, 3/4 cup golden syrup, 2 cups pecans, 2 tsp. vanilla, 1 Tbsp. bourbon, plus 1 tsp. vinegar. Same number of eggs. Her pie definitely looked fuller than the ones I make from this recipe.

1/4 cup butter
1/2 cup sugar
1 cup light corn syrup
dash salt
3 eggs
1 cup toasted pecan halves*
1 tsp. vanilla
Dough for a One-Crust Pie

*Be sure to toast your pecans. To avoid soft and mushy pecans in your pie, toast them before adding them to the syrupy, sticky filling. Not only will it fortify them against sogginess, it will also bring out their lovely, nutty flavor.

Cream butter to soften. Gradually add sugar and cream until fluffy. Add syrup and beat well. Add salt and eggs one at a time, beating thoroughly after each. Add pecans and vanilla. Pour into 9" unbaked crust.

Place the oven rack near the bottom of the oven. Bake at 350 degrees for 40 - 50 min. or until filling has just set. When it just has a little wiggle in the middle it is done. If you bake it until the top cracks you have overdone it. Cool on wire rack. Serve with whipped cream or vanilla ice cream, if desired.

Tastes best served at room temperature.