John McLaughlin
Jetboaters Captain
- Messages
- 786
- Reaction score
- 1,950
- Points
- 247
- Location
- Ocean Pines Md
- Boat Make
- Yamaha
- Year
- 2011
- Boat Model
- SX
- Boat Length
- 21
I have found it to be fun to read books about the history of cooking and attempting to make some of the recipes found in them. I must admit many times it is difficult to a find the ingredients and/or know the proper portion to use. This is not the case with this recipe I found in “Tasting History” by Max Miller. It is called “Texas Pecan Pie” circa 1914 and published in the”Christian Science Monitor”. The original recipe tells you to cook together one cup of sweet milk, one cupful of sugar, three well beaten eggs, one tablespoon of flour, and one half cup finely chopped pecans. Mix together and cook in a 9 inch pan. It then calls for a meringue on top with chopped pecans.
Unlike many pecan pie recipes this one does not use Karo
The version I made used whole milk, dark brown sugar and I did not make the meringue. Use any pie crust and blind bake it at 425. Make the pecan filling by whisking the eggs add the milk and sugar and whisk until smooth. Add the flour, pecans and a pinch of salt. Cook on stove top whisking all the time until you see steam do not let it simmer. Cook and additional 2 -3 minutes. Add the pecan mixture to crust, lower the temp to 350 an cook until the center has a slight wobble.
Unlike many pecan pie recipes this one does not use KaroThe version I made used whole milk, dark brown sugar and I did not make the meringue. Use any pie crust and blind bake it at 425. Make the pecan filling by whisking the eggs add the milk and sugar and whisk until smooth. Add the flour, pecans and a pinch of salt. Cook on stove top whisking all the time until you see steam do not let it simmer. Cook and additional 2 -3 minutes. Add the pecan mixture to crust, lower the temp to 350 an cook until the center has a slight wobble.
