Why Is The Pecan Pie The State Dessert

Pecan Pie Named Texas State Pie, Plus 8 More Official State Oddities

Published at 12:54 p.m. on April 4, 2013. CDTflickr.com/h-bomb/ On Wednesday, the Texas House of Representatives designated pecan pie as the state’s official pie, becoming the first state to do so. The resolution was sponsored by State Representative Marsha Farney (R-Georgetown). She’s a first-year lawmaker, and this was her first piece of legislative legislation. As a result, despite the fact that the subject was straightforward, other legislators treated her harshly as if it were a rite of passage.

In celebration of the resolution’s ratification, pecan pie was served for dessert at the state Capitol.

The incident prompted us to consider what other, possibly bizarre, items have been designated as “officially” Texan.

  • Football is the official state sport, as you may have guessed. And you were completely incorrect. The rodeo is the state sport of Texas, and it is the official state sport of the state of Texas. The Elissa, the state tall ship of Texas, is a 19-sailed Scottish ship that dates back to the late nineteenth century and is currently docked in the port of Galveston. It’s one of the world’s oldest authentic sailboats still in operation. In case you were wondering, we do have a state ship, which is the battleship U.S.S. Texas, which you can read about here. Credit It is the City of Galveston/
  • And State Dinosaur– Although the fossils of Paluxyaurus jonesi stretch back at least 95 million years, they were just recently discovered in the mid-80s along the Paluxy River at the Jones Ranch (thus the name), 85 miles southwest of Dallas, near the Jones Ranch (hence the name). State Dinosaur– It was one of the biggest creatures to have ever roamed the world, measuring 70 feet long and 12 feet high at the shoulder. Its enormous size makes it a breed that is aptly named after the state of Texas. State Bread is not the same as Mrs. Baird’s. Cattleboy boy bread is a quick and simple baking powder-based bread that cooks rapidly in the Dutch oven, which is our state’s official cooking instrument (see recipe below). State Pepper(s)– The chiltepin is a little but strong pepper that may be found in Texas and other parts of the southwestern United States and Canada. Although the chiltepin is hotter than our official non-native pepper, the jalapeño, it has a heat level that is equivalent to that of a habanero and is usually featured in our state cuisine, chili. The Blue Lacy herds and hunts with the speed of a greyhound and the nose of a scent-hound, with a dash of coyote thrown in for good measure. The Blue Lacy is the official state dog of New York. The breed, which was developed in 1858 by the brothers Harry, George, Ewin, and Frank Lacy, was a mainstay on Texas farms and ranches for many years. In the 1880s, the Lacy family donated granite for the construction of a new state capitol. Photograph courtesy of flickr.com/jbolles/ Epic Poem of the State– We do not have a state poem in Texas, but we do have an epic-length poem by 20th-century poet and journalist John Worth Cloud called “The Legend of Old Stone Ranch,” which is set in the Texas Hill Country. Thank goodness, the 400-page poem is not obligatory reading in Texas classrooms, which is fortunate for pupils. Surprisingly, it is not a truck that serves as the state vehicle. In 2005, the chuckwagon was designated as the official state vehicle in recognition of its utility among cattle ranchers in the nineteenth century, when it was used to transport equipment, ranchers themselves, and even food. It’s simply further evidence that Texans are crazy with food trucks.

Football is the official state sport, as one might expect. That was a mistake on your part. It is the rodeo that has been designated as the state sport of Texas. It is the Elissa, a 19-sailed Scottish vessel that dates back to the late nineteenth century and is currently docked in the port of Galveston, that serves as the state’s “Tall Ship.” In operation, it is one of the world’s oldest true sailing vessels. As a matter of fact, the battleship U.S.S. Texas serves as our official state ship, in case you were wondering.

  • The dinosaur lived at least 95 million years ago, but the fossils were only discovered in the mid-80s.
  • Its enormous size makes it a breed that is a perfect fit for the state of Texas.
  • Baird’s loaf of State Bread.
  • Known as the “State Dog Breed,” the Blue Lacy herds and hunts with the agility of a greyhound, the nose of a scent-hound, and just a dash of coyote tossed in for good measure.
  • Later, in the 1880s, the Lacy family donated granite for the construction of a new state capitol.
  • Epic Poem for the State — However, while Texas does not have a state poetry, the epic poem “The Legend of Old Stone Ranch,” written by twentieth-century poet and journalist John Worth Cloud, is a must-read.
  • Surprisingly, it is not a truck that serves as the official state vehicle.

Because of its value among cattle ranchers in the nineteenth century, the chuckwagon was designated as the official state vehicle in 2005. It transported equipment, ranchers and even food. Another example of how much Texans appreciate food trucks.

A Brief History of Pecan Pie

Pumpkin pie may be the star of the Thanksgiving dessert table, but pecan pie is the genuine unsung hero of the dessert table. Pecan pie, in contrast to its gourd-based counterpart, which is no longer popular after the holiday season, continues to be a favorite dessert all year. The origins of this American-born dessert may be traced back to the late nineteenth century, and the recipe has stayed nearly constant since it was first developed. A look at the history of pecan pie and how it has risen to a position of prominence on Thanksgiving dinner tables across the United States.

Where did pecan pie originate?

Pecan pie is an invention of the United States. In North America, pecans are native; the nuts were spread by Native Americans as far north as Illinois and the southern portion of Iowa, according to Edgar Rose, a former engineer and self-taught pecan pie specialist who currently resides in Illinois. Pecan trees developed in the Mississippi River’s watershed, with some trees making their way as far east as Alabama. Following the Civil War, commercial developers introduced a few types of pecans to the state of Georgia, where they flourished (the state is now the main commercial grower of pecans in the U.S.).

The term “pacane” comes from the French word “pacane,” which is derived from the Algonquian word for “nut.” The nut’s name comes from the French word “pacane,” which means “nut.” As a result of their arrival in New Orleans, some people think the French originated the pecan pie.

percent 0A percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent 20 percent “> “Once humans discovered pecans, they began to use them in baked goods,” Rose explains.

The oldest recorded pecan recipes were in Texas cookbooks in the 1870s and 1880s; the first recipe that was published in a church charity cookbook in St.

Recipes for pecan pie had begun to appear outside of Texas by the beginning of the twentieth century, but it wouldn’t become widely popular until the mid-1920s when the pie saw a resurgence in popularity.

Many individuals were introduced to pecan pie as a result of the widespread sale of Karo syrup, who discovered that it was rather simple to prepare. Because of this, Rose notes, “Karo syrup continues to be included in the majority of pecan pie recipes to this day.” Flickr

What are the typical ingredientsin a pecan pie?

The famous pecan pie recipe, which is technically classed as a ” sugar pie,” was developed by the producers of Karo syrup and includes a cup of the product in the preparation, as well as eggs, sugar, butter, vanilla extract, and, of course, nuts, among other ingredients. Brown sugar and molasses are common substitutes for Karo syrup, and other recipes call for the addition of bourbon, rum, or whiskey to the mix. The majority of the time, pecan pie is baked in a standard pie crust rather than a crumble crust or a cookie crust.

Are there regional variations on the pie?

As is true of every traditional meal, there are endless versions to choose from. The original pecan pie may be enhanced with bourbon, whiskey, shredded coconut, and chocolate, among other ingredients. Aside from traditional pecan pie and cheesecake, there are also pecan hand pies made with chia seeds that are marketed as “healthy.” Molasses or brown sugar can occasionally be used as a replacement for corn syrup, which has received a poor name in recent years from nutritionists because of its high fructose content.

Sweetness, on the other hand, is a completely other story: Rose has discovered that people from south of the Mason-Dixon Line love their pies on the sweeter side, quoting an ancient Southern baker’s philosophy that a pie should be “sweet enough so that the fillings in your teeth hurt when you bite into it.” Images courtesy of Google+

What makes it gooey?

The same may be said for each traditional meal, with various variants emerging throughout time. Bourbon, whiskey, shredded coconut, and chocolate are all popular additions to the classic pecan pie recipe. Aside from traditional pecan pie and cheesecake, there are also pecan hand pies made with chia seeds that are marketed as “healthier.” As an alternative for corn syrup, molasses or brown sugar are frequently used, which is an item that has acquired a poor name in recent years from health and nutrition activists.

It’s a different story when it comes to sweetness.

Photographs courtesy of Google+.

How have recipes for pecan pie evolved over the years?

Recipes for pecan pie from the early twentieth century occasionally included components such as milk and raisins, but as the Karo syrup recipe became well known throughout the country, the contents remained mostly same (barring personal tweaks and individual preferences). The basic Karo syrup recipe continues to be the foundation of the vast majority of pecan pie recipes published today.

How did it become a Thanksgiving staple?

When corn syrup became widely available, as well as a glut of pecans, the pie’s popularity grew throughout the country.

Harvesting of pecans begins in late September and continues through November, allowing you ample time to prepare pecan pies in time for the holiday baking season. Flickr

How do youreallypronounce pecan?

There are as many as four different ways to pronounce the word pecan, according to pronunciation surveys: pee-KAHN, pick-KAHN, PEE-can, and PEE-kahn. But Rose has his own ideas on the subject, which were inspired by an incident that occurred at a Georgia restaurant, when a server informed him that “over here, we don’t call it ‘pee-can’ pie.” A pecan, in our opinion, is something that long-distance truckers utilize when they don’t want to stop at many places along the way. “It’s referred to as ‘pick-kahn’.” Everything You Wanted to Know About American Pie in One Place

See also:  What Is A Small Dessert With Creme Between Two Small Layers Of Cake Called Pie

Pecan Pie: the Story of Texas’ Official Dessert

“Don’t mess with Texas,” “You can all go to hell, and I’m going to Texas,” and “You can all go to hell, and I’m going to Texas” are just a few of the sayings that describe how badass this state is. Simply hearing the term will most likely conjure up pictures of cowboys on horseback and expansive ranches in your mind’s eye. It goes without saying that a vanilla cupcake with a lovely swirl on top or a chewy chocolate cookie are not going to be the official dessert of the state when the time comes to choose one.

  • Pouring in dark chocolate or (for the sake of argument) even bourbon may help to elevate this dish to the next level of’masculinity.
  • Which is only fair because the pecan tree is Texas’ official tree and the pecan is Texas’ official nut, and the pecan is Texas’ official nut.
  • Although not every state has one, when one does exist, I make it my mission to hunt out the greatest version of it and gleefully consume it as soon as I can.
  • As is always the case, the ideal slice was there in front of me the whole time.
  • What constitutes a good pecan pie, exactly?
  • Despite the fact that many recipes call for pre-made pie crust that can be purchased at a store, it is necessary to make the dough from scratch.
  • The dough should be savory, especially if it has a hint of saltiness, in order to balance the sweetness of the nuts combination with a savory flavor.

Some recipes call for chopped pecans, while others call for whole pecans; nonetheless, the vast majority of recipes call for a combination of the two.

In the past, corn syrup has been used to sweeten the combination; however, not just any corn syrup was utilized, but a brand known as Karo.

Karo syrup is used in nearly all of the classic American dishes.

It’s natural to assume that the history of pecan pie goes back thousands of years, but the fact is that no recorded recipe has been discovered prior to the year 1886.

In At Home, on the Road, in History (1987), which is, in my opinion, the definitive study on the evolution of Southern food, author Roberta Smith describes how she learned to cook in the South.

In Texas, some historians speculate that early German settlers may have been re-creatingnusstorte, the typical caramelized nut-filled pastry from their homeland.

Another theory holds that it was French immigrants in New Orleans who first found the pecan nut, rather than Native Americans, and that we owe them our gratitude.

Not only are the origins of the state’s official dessert a source of contention, but the pronunciation of the name is also up for debate.

Did you say itpee-KAHNorPEE-canor, or maybe,PEE-kahn, or anything like that?

However, pee-KAHNpredominates in the states of Texas, Oklahoma, Louisiana, and Mississippi.

These distinctions were brought home to me when, after relocating to Texas from New England, I ordered for a PEE-can pie in a café and the server responded with “pick-AHN pie?” as if she were correcting me.

For many years, pecan pie was considered a Thanksgiving staple; but, as time has passed, it has surpassed this position and has become a favorite everyday dessert.

If you could only enjoy this delectable treat once a year, wouldn’t that be a shame? Fortunately, it is now available on the menus of practically every café and restaurant in Texas these days.

Pecan pie – Wikipedia

Pecan pie

Course Dessert
Place of origin Southern United States
Main ingredients Pecanandcorn syrup
Food energy(per serving) 503kcal(2106kJ)

There are several sayings that convey how badass this state is. Among them are: “Don’t mess with Texas,” “You can all go to hell, and I’m going to Texas,” and “You may all go to hell and I’m going to Texas.” Cowboys riding horseback and sprawling cattle ranches are probably the first pictures that come to mind when you hear the word “Cowboys.” It goes without saying that a vanilla cupcake with a lovely swirl on top or a chewy chocolate cookie will not be the official dessert of the state when the time comes.

  1. It’s going to be a robust pecan pie, a blend of rich buttery dough, an intense explosion of nutty taste, and a tinge of caramelized sweetness.
  2. However, it would be incorrect to argue that pecan pie is a uniquely Texan delicacy — many Southern states regard it to be a treasured traditional treat – yet it was Texas that named pecan pie as the state’s official dessert in 2013.
  3. Actually, the phrase ‘official state dessert’ (which I learned about when I sampled the Boston cream pie, which is the official dessert of the state of Massachusetts) was something that I was not expecting.
  4. Finding the ideal pecan pie turned out to be quite an adventure: I would Google ‘the finest pecan pie in Texas’ and travel half an hour to the outskirts of the city, only to discover that the crust is too soggy or the filling is too mushy and jelly-like after taking my first bite of the pie.
  5. The most excellent version of this dish is served in a neighborhood coffee shop, which is about five minutes’ walk from my house.
  6. Naturally, the pastry is first and foremost.
  7. As a result, you can make sure that the crust is crispy and crumbly, which will contrast with the gooeyness of the filling.

The filling comes next.

Chopped nuts offer the necessary nutty flavor in each bite, but whole pecans create a visually appealing pie that will be worthy of your Instagram profile.

Apparently, in the 1930s, the wife of a corporate sales executive made a pie out of Karo corn syrup and other ingredients including sugar, eggs, vanilla, and pecans, which she cooked in a pie shell, giving us our very first pecan pie.

It’s likely that honey, maple syrup, or molasses were used in the pie prior to the 1930’s.

‘In fact, I was unable to locate any cookbooks that had pecan pie recipes prior to the early twentieth century,’ writes Jean Anderson in her book The American Century Cookbook.

“We have heard the assertion that Louisianans were eating pecan sweets before 1800, and given the amount of sugar and syrup made from cane at the time, it is feasible that they were eating pecan pies, as well, but there are no recipes or other pieces of evidence to support this claim.” These pies have a confusing history, and it is unclear when they were invented.

  1. Alternatively, others believe that pecan pie is most likely a descendent of lemon cheese pie, a recipe that English colonists carried with them to the New World.
  2. However, it is reasonable to argue that Karo, while not the founder of pecan pie, was certainly instrumental in popularizing the dish throughout the United States.
  3. Now is the time to say it aloud!
  4. A PhD student examining statistics at North Carolina State University discovered that whereas pee-KAHN is prevalent in the United States, pick-AHN is prominent in the states of Texas, Oklahoma, Louisiana, and Mississippi.
  5. This was demonstrated to me firsthand after relocating to Texas from New England when I requested for a PEE-can pie at a café and the server responded with “pick-AHN pie?” as if she were correcting my pronunciation.
  6. While pecan pie has traditionally been associated with Thanksgiving, it has evolved into a popular dessert that can be enjoyed year-round.

If you could only enjoy this delectable treat once a year, wouldn’t that be disappointing? Fortunately, it is now available on the menus of practically every café and restaurant in Texas.

Origin

Pecans are native to the southern United States and are considered a fruit. More than 8,000 years ago, archeological evidence discovered in Texas reveals that Native Americans harvested and consumed pecans: 326 An Algonquin term, pakani, refers to a kind of nuts, and the wordpecan is a derivation of that word. Sugar pies, such as treacle tart, have been documented in Medieval Europe, and they have been changed in North America to suit the ingredients available, resulting in delicacies such asshoofly pie, sugar cream pie, butter tart, andchess pie, among others.

  • Pecan pie is said to have been developed by the French shortly after landing in New Orleans, after being exposed to the pecan nut by the Native American Quinipissa and Tangipahoatribes, according to others.
  • A search for the dish’s earliest known recipes turned up nothing earlier than a pecan custard pie recipe that appeared in Harper’s Bazaar in 1886.
  • A substantial contribution to the popularization of the dish and many of the recipes for varieties (caramel, cinnamon, Irish creme, peanut butter, and so on) of the original pie was made by the producers of Karo syrup.
  • It was created before corn syrup was invented, and previous recipes called for a darker sugar-based syrup or molasses in place of the corn syrup.
  • During the 1940s and 1950s, the pecan pie became firmly identified with the culture of the Southern United States and became widely available.

Cultural context

Prior to baking, prepare the chocolate pecan tarts. Pecan pie is frequently referenced in American literature (as well as television) and is connected with holidays such as Thanksgiving and Christmas, as well as other special events. In front of them, Dooley held up a basket brimming with fruit, nuts, candies, a can of ham, and a pecan pie. “Merry Christmas!” he said joyfully. Plastic wrap is the only cooking item I generally carry with me when I travel to Italy. To make up for it this time around, I’ve brought along a bag of Georgia pecans and a can of cane syrup, because pecan pie is an essential part of the Christmas celebration.

Located beneath the protection of a Georgia pine And that’s where you’re from, right? Sweet tea, pecan pie, and homemade wine are all on the menu. In the area where the peaches grow

Variations

Among the most popular pecan pie variations are: In honor of Alice Colombo, who worked as a culinary writer for theLouisvilleCourier-Journal in Kentucky, we present Alice Colombo’s Race Day Chocolate Pecan Pie. She baked this pie for the Kentucky Derby, which took place the next day. The recipe calls for specific ingredients such as cornstarch to soften the top of the cake, whiskey, chocolate chips, and whipped cream.:328 A butterscotch flavor is distinguished by the use of butterscotch chips and brown sugar (in addition to, rather than instead of, corn syrup).: 325–26 Brownie with chocolate ganache On the surface of this pie, there are nuts, and it is filled with chocolate pudding and fudge.

There are two ways to serve it: room temperature or cold.

336Sawdust Pie is a specialty dessert of Patti’s Restaurant in Grand Rivers, Kentucky, consisting of an egg-batter filling with coconut, graham cracker crumbs, and pecans, on top of which is placed whipped cream and banana slices.

Whiskey and chocolate chip cookies To make this pie, chocolate chips are mixed along with a couple tablespoons of Jack Daniels whiskey.: 327

See also

  • List of pies, tarts, and flans
  • List of Christmas meals
  • Peanut pie
  • List of pies, tarts, and flans

References

  1. The following are examples of abcGriffith, Linda
  2. Griffith, Fred (2003). A collection of recipes featuring nature’s perfect ingredient, nuts, from all around the world. Edge, John T., ed., Macmillan, p. 294, ISBN 0-312-26624-3
  3. Edge, John T., ed., Macmillan, p. 294, ISBN 0-312-26624-3
  4. (2007). A new volume of the New Encyclopedia of Southern Culture, Volume 7: Foodways, has been released. Williams, James, p. 223 in The University of North Carolina Press
  5. Williams, James, p. 223 in (2013). The Pecan: A History of America’s Native Nut is a book on the history of the pecan. pgs. 120–122 in University of Texas Press publication
  6. The FOURnet Information Network is a worldwide network of computers and networks of computers. The recipe for “Bourbon Pecan Pie – Recipes – Cooks.com” is available at cooks.com
  7. Abcdefg Ken Haedrich is the author of this work (2004). Pie: 300 Delicious Homemade Pie Recipes that have been tried and tested. It is published by Harvard Common Press with the ISBN 978-1-55832-254-7
  8. “pecan, noun.” The Oxford English Dictionary is available online. Oxford University Press published a book in March 2016 titled Hickory nuts and walnuts are named after the French (Mississippi Valley) word pacane (1712
  9. 1721 in the source, translated in quot. 1761 at sense 1) and the Illinois word pakani (= /paka?ni/), which has cognates in various Algonquian languages. Spanishpacano (1772
  10. 1779 in a Louisiana setting) is a similar term. Lynne Olver’s “Food Timeline: History Notes-Pie and Pastry” is available online. The section on “Shoofly pie” in the Food Timeline. Obtainable on April 5, 2016
  11. Lara Pizzorno, Joseph E. Pizzorno, Michael T. Murray, and Joseph E. Pizzorno (January 1, 2005). The Encyclopedia of Healing Foods is a comprehensive resource for information on healing foods. Publisher: Simon & Schuster
  12. ISBN: 9780743474023
  13. Rick Mcdaniel (photographer)
  14. (and others) p. 441. (2011). Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens, and Whole Hog Barbecue. It is published by The History Press, p. 215, ISBN 1-60949-193-9
  15. Ab “Food Timeline: historical notes-piepastry”, written by Lynne Olver, may be found at foodtimeline.org. Section titled “Pecan Pie.” Ladies’ Home Journal, Volume 15 (April 5, 2016)
  16. Retrieved April 5, 2016. “History of Karo,” written by Louisa Knapp and Edward William Bok, is available online. Karo, retrieved on May 29, 2013
  17. Abb Linda Griffith and Fred Griffith are two of the most well-known members of the Griffith family (April 23, 2003). A collection of recipes featuring nature’s perfect ingredient, nuts, from all around the world. p. 294, ISBN 9780312266240
  18. McWilliams, James, p. 294, ISBN 9780312266240
  19. (October 1, 2013). The Pecan: A History of America’s Native Nut is a book on the history of the pecan. ISBN: 9780292753914
  20. Jan Karon, A Light in the Window. 1996
  21. Penguin
  22. ISBN: 0-14-025454-4
  23. Frances Mayes, Under the Tuscan Sun. 1997
  24. Broadway
  25. ISBN: 0-7679-0038-3
  26. “Zac Brown Band – Chicken Fried Lyrics”. p. 121. ISBN: 9780292753914
  27. “Zac Brown Band – Chicken Fried Lyrics”. “Patti’s Menu” is a song with lyrics. Patti’s Settlement in the 1880s. The original version of this article was published on April 9, 2016. retrieved on April 5, 2016
  28. Rombauer, Irma S
  29. Becker, Marion Rombauer
  30. Becker, Ethan
  31. Becker, John
  32. Scott, Megan
  33. Becker, Marion Rombauer (November 12, 2019). The Joy of Cooking: 2019 Edition is a completely revised and updated version of the book. Simon and Schuster is a publishing house. Page 677. ISBN978-1-5011-6971-7

External links

In 2013, the state of Texas recognized pecan pie as the official state pie (pecan is also thestate health nutof Texas, and the officialstate treeis the pecan tree). All of the State’s Foods

SENATE CONCURRENT RESOLUTION

WHEREAS, of all of theLone Star State’s unique culinary dishes, perhaps none says “Texas” more sweetly than pecan pie; andWHEREAS, thepecan tree, which was officially designated as theState Tree in 1919, is indigenous to North America and native to 152 counties in Texas, where it grows in river valleys; thepecanis the state’s only commercially grown nut, and Texas pecan growers account for more than 20% of all pecans grown and in March 1914, the Christian Science Monitor published a recipe for “Texas Pecan Pie,” which included a custard filling made with a cup of sweet milk, a cup of sugar, three well-beaten eggs, a tablespoon of flour, and half a cup of “finely chopped pecan meats”; however, it wasn’t until around 1930 that the pie became the syrup-based creation that it is today; the wife of an executive at the Karo Syrup company combined that product

Pecan Pie Named the State Pie of Texas

Texas’s State Pie is a delectable treat. The Texas House of Representatives today designated pecan pie as the official State Pie of Texas, following the introduction of a ceremonial motion by freshmanRep. Marsha Farney (R-Georgia). Despite the fact that her legislative colleagues subjected Farney to some good-natured hazing, such as calling for amendments that would require only Texas pecans to be used in the pies and that it would be illegal to include chocolate in them, the resolution passed and pecan pie was served as dessert in the Capitol Cafeteria.

  • Bourbon Pecan Pie from the Heart of Texas Prepare or purchase one deep dish pie shell (9-inch diameter).
  • Prepare the pie shell by placing it on a baking sheet and setting it aside.
  • Blend thoroughly before adding the melted butter.
  • Baking time is 50-55 minutes, or until the centre of the filling does not have any soupy spots.
  • Serving suggestions: Warm or at room temperature with a scoop of Blue Bell Homemade Vanilla or Amy’s Molasses ice cream on the side.
  • A word to the wise for readers: Unapologetic and uninhibited, It has been over 40 years since the Austin Chronicle has been Austin’s independent news source, addressing the community’s political and environmental issues while also promoting the city’s thriving cultural scene.

For those who believe that true news is vital to them, please consider making a gift of $5, $10, or whatever amount you are able to pay to help us keep our journalism on the air. Contribute to theChronicle

How the Pecan Pie Became the South’s Signature Dessert

A slice of Texas’s State Pie The Texas House of Representatives today declared pecan pie to be the official State Pie of Texas, following the introduction of a ceremonial motion by freshmanRep. Marsha Farney (R-Georgetown). Farney’s legislative colleagues subjected her to some good-natured hazing, such as calling for amendments that would require only Texas pecans to be used in the pies and that it would be illegal to include chocolate in them, but the resolution passed and pecan pie was served for dessert in the Capitol Cafeteria the following day.

  1. Texas Bourbon Pecan Pie made with the Heart of Texas Bourbon.
  2. preheat the oven to 350 degrees fahrenheit Remove pie shell from oven and place it on a baking sheet to cool.
  3. Add the melted butter once you’ve thoroughly blended everything.
  4. Baking time is 50-55 minutes, or until the centre of the filling does not have a soupy place.
  5. Amount of food for 8 people.
  6. It has been over 40 years since the Austin Chronicle has served as the city’s independent news source, reflecting the community’s political and environmental issues while also promoting the city’s thriving cultural community.
  7. In order to help us keep our journalism on the airwaves, we ask that you consider making a gift of $5, $10, or whatever amount you can afford.

A Brief History Of An America Favorite, Pecan Pie

Photograph by rudresh calls/Flickr. Pecan pie is a holiday tradition in the Southern United States, but it is also enjoyed throughout the year, which is not surprising considering that pecans are grown in a variety of Southern states, including Texas, New Mexico, Oklahoma, Arizona, and Louisiana. Pecans are also grown in other parts of the world, including Canada. Despite the fact that the pie’s history dates back to the late 1800s, there is some evidence to suggest that it may have been introduced even earlier.

  • Nuts were discovered to have life-sustaining properties by Native Americans after all other protein sources were depleted.
  • A popular legend about the origins of pecan pie holds that Native Americans gave the pecan to the French, who arrived in New Orleans and — due to their inherent baking prowess – shortly after produced the pecan pie in its modern form.
  • Urban Forestry/Flickr, Pecan Pie||@joefoodie/Flickr Texas cookbooks dating back to the 1870s feature recipes that call for pecans, but the recipe that is most closely associated with pecan pie was first published in a St.
  • However, it was the advent of Karo syrup in the twentieth century that truly propelled the pie to the forefront of culinary history.
  • Karo Syrup was so commonly used in pecan pie recipes because the company included a straightforward recipe for pecan pie on the packaging of their product.
  • Many of the more classic pecan pie recipes may still call for Karo syrup, while there are many other components that may be substituted, such as maple syrup or corn syrup, to get the same results.
  • It wouldn’t be a vacation to New Orleans without stopping for a warm slice of pecan pie with a scoop of cool vanilla ice cream on top.

It has a nutty and sweet flavor, as well as a savory crust. There is no dispute about how popular the pie has become and how much it is loved all throughout the year, despite the fact that there are many various claims as to where and how it originated.

RCS Consulting

After all, we were just in time for a certain hospitality group’s collective giddy-up to the Lone Star State, so we figured it would be remiss of us not to consider what sort of foods and beverages we might find ourselves indulging in during our temporary status as Dallasites at the upcoming CMAA Conference. While Shiner Bock and barbeque are certain bets, it would be impossible to visit Dallas and not indulge in some delectable Tex-Mex fare. As soon as we’ve finished a hearty bowl of true Texas chili (which means no beans for you, buddy), we’ll no likely be on the lookout for something sweet to accompany it.

  1. The pecan tree is Texas’ official state tree, and the native pecan is Texas’ official state nut.
  2. Because of the quantity of nuttiness in pecan pie, it should come as no surprise that the Texas House of Representatives designated pecan pie as the official state pie in April of 2013.
  3. In the 1870s and 1880s, according to Edgar Rose, a former engineer and self-taught pecan pie expert, the earliest printed pecan pie recipes began appearing in Texas cookbooks; the first recipe that was published in 1898 in a St.
  4. Recipes for pecan pie began to appear outside of Texas around the turn of the twentieth century, with the pie seeing a resurgence in popularity in the mid-twentieth century.
  5. As is true of every traditional meal, there are endless versions to choose from.
  6. Aside from traditional pecan pies, there are pecan-cheesecake hybrids, pecan hand pies, and semi-healthy ones made with pumpkin and chia seeds.
  7. The majority of the time, pecan pie is baked in a standard pie crust rather than a crumble crust or a cookie crust.
  8. The gooey, almost fudge-like center of pecan pie is created by a thick blend of butter, sugar, corn syrup, and eggs, which contrasts nicely with the crispiness of the top layer.
  9. Because the recipe for pecan pie is so straightforward, there isn’t much of a difference between regions when it comes to the process or ingredients used.
  10. Rose’s keen observations of all things pecan pie.
  11. Rose cites an old Southern baker’s belief that a pie should be “sweet enough so that the fillings in your teeth hurt” when the fillings in your teeth are too sweet.

If this tale of pecan pie origins has piqued your interest and you want to try your hand at baking your own sweet treats, here’s a traditional recipe from Mr. Rose. Moreover, please don’t use any of the fancy language: Texas is not to be trifled with.

EDGAR ROSE’S PECAN PIE

The Chicago Tribune published an article in November 1994 titled Time required for preparation: 30 minutes Preparation time: 50 minutes One 9-inch pie will be produced. For the pie filling, combine the following ingredients:

  • One-and-a-quarter cup pecan halves
  • Four big eggs
  • One teaspoon salt
  • One teaspoon pure vanilla extract
  • One-and-a-half cups packed light brown sugar
  • One-quarter cup unsalted butter, melted

In a large mixing basin, lightly whisk the eggs. Combine the salt, rum, and vanilla in a gentle mixing motion. Mix in the sugar until it is well incorporated. Add in the melted butter and mix well. Nuts should be sprinkled over the bottom of the prepared crust. Filling should be poured over the nuts. Preheat the oven to 350 degrees for 20 minutes. Reduce the temperature of the oven to 250°F (150°C). Continue baking for another 20 to 30 minutes, or until the center is just just set in the middle.

Do you have a need for anything sweet?

Texas’ State Dessert is as Easy as Pie with Pecan Pie in a Jar — TASTE. SAVOR. SHARE.

Who knew pecan pie was the official state dessert of Texas until now? (Or that states even had official desserts to begin with? Following a resolution introduced by Marsha Farney, then a first-year Texas State Representative, pecan pie was officially designated as such in 2013. This was her first bill, and it appears to have met with some opposition, with legislators suggesting changes such as demanding that only Texas pecans be used in pecan pies across the state and making it unlawful to incorporate chocolate in the recipe (both of which were passed).

  1. Fortunately, the San Saba River Pecan Company makes it as simple as pie to recreate this Southern classic that is beloved across the country with itsPecan Pie in a Jar, which is ideal for gifting or filling your pantry.
  2. This recipe creates one nine-inch deep dish or two nine-inch pies from each jar.
  3. Add a couple of teaspoons of bourbon to finish it off!
  4. Pecans have been a commercial crop in San Saba County since at least 1857, when they were first planted.
  5. Furthermore, San Saba’s Preserves will have you “going crazy,” with flavors such as apple pecan, raspberry pecan, peach pecan amaretto, and blackberry pecan.

Texas State Fair Pecan Pie Recipe

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Directions

  • Step 1: In a food processor, pulse the flour, sugar, and salt together until combined. Pulse in the butter until it reaches the size of small peas, then remove from the processor. In a separate bowl, combine the ice water and pulse until the pastry is well soaked. Transfer to a work surface and knead it a couple of times, just until it starts to hold it’s shape. Form the pastry into a disk, wrap it in plastic wrap, and place it in the refrigerator for 1 hour or until it is firm. Advertisement
  • Step 2: Preheat the oven to 350°. Advertisement Roll out the crust to an eighth-inch thickness on a lightly floured board
  • Transfer to a deep 10-inch glass pie pan and trim the excess to a 1/2-inch thickness. Fold the pastry edge under and crimp the edges to seal the pastry. Prick the bottom of the pan with a fork a few times. Step 3: Line the pie shell with parchment paper and fill with pie weights or dry beans. Freeze for 30 minutes. Step 4: Remove from freezer. Bake for about 25 minutes, or until the edges are gently browned around the edges, until the cheese is melted. Remove the paper and weights and bake the shell for a further 15 minutes, or until it is gently browned on the bottom and sides. Keep the oven on
  • Step 4: In a pie pan, toast the nuts for 8 minutes, or until they are lightly browned, till they are fragrant. Allow it cool before continuing. Step 5: Melt the butter in a medium pot. Brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds, and salt are all added at this point. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Remove from the heat and set aside for 5 minutes
  • Step 6: In a heatproof mixing dish, softly whisk the eggs until they are lightly beaten. Gradually whisk in the hot sugar mixture until it is completely incorporated into the batter. Spread the roasted pecans in the bottom of the pie shell and then pour the filling on top of the toasted nuts. Bake for 45 minutes, or until the center is just just set and the crust is golden brown, depending on your oven. Transfer the pie to a cooling rack and allow it to cool fully. Dessert suggestions: unsweetened whipped cream or vanilla ice cream

Make Ahead

It is possible to bake the pie up to 1 day ahead of time.

Store at room temperature, with the lid on. The pie shell may be frozen for up to one month if it is properly packed.

Suggested Pairing

The citrus and honey tones of a Muscat will enhance the flavors in this pie.

Oklahoma – Pecan Pie

Taking the “official state food” game to a whole new level, the people of Oklahoma have made sure they’ve covered all the bases by naming their official stateMEAL! That is the case. A few of the dishes are fried okra and squash, cornbread and barbecue pork, biscuits and sausage gravy, grits and corn, strawberries and cream, chicken fried steak and pecan pie, and black-eyed peas. WOW! I’m already stuffed just just reading the list! That they picked such a delectable, southern staple as their official dessert makes me very delighted.

2 tablespoons melted butter, if desired 1 teaspoon of vanilla extract 1 1/2 cups toasted pecans (chopped or halves) 1 deep dish pie (either unbaked or frozen) Recipe for a 9-inch pie crust

  • Preheat the oven to 350 degrees
  • In a large mixing basin, whisk together the first 5 ingredients until thoroughly combined. Pour into the pie crust after stirring in the pecans. BAKE for 55 – 65 minutes, or until pie springs back when lightly touched and a knife inserted halfway between the middle and the edge comes out clean
  • Let to cool on a wire rack

*If you are using a frozen crust, do not defrost it beforehand. Preheat the oven and a cookie sheet to 350 degrees (to catch spills). Pour the filling onto the crust and then set it on a cookie sheet that has been prepped for baking. Y-U-M! For some reason, I only think of Pecan Pie around the holiday season, although such a simple, all-season pie should be served to us on a regular basis rather than only during Thanksgiving. I appreciate you bringing that to my attention, Oklahoma! Enjoy! mbf

Pecan Pie, Please

Both for his baseball career and for his unusual facial expressions, Yogi Berra has earned a place in baseball folklore. Asked to cut his pie into four pieces for dessert, he explained, “I don’t believe I could eat eight pieces.” “Pie” is “the American synonym of riches,” according to the New York Times in 1902, and “its shifting contents are the calendar of changing seasons.” “America has evolved a pie culture that is indisputably and unabashedly on the sweet end of the spectrum,” says Janet Clarkson, author of Pie: A Global History.

  1. “During no time is this more clearly illustrated than at Thanksgiving.” Pies are at the forefront of our thoughts and dessert tables throughout the holiday season.
  2. While my preferences and political beliefs tend to favor the local, pecan pie is an exception that I am delighted to prepare on occasion, albeit it is normally just once a year for me.
  3. They are now produced commercially in 15 states, including California, and are farmed across the southern United States.
  4. On the basis of an online search, I discovered two Massachusetts farms that were selling pecans, but I am skeptical about the likelihood of a successful pecan nut harvest.
  5. Polly Hill Arboretum, located on the island, is home to at least one pecan tree.
  6. When pecan trees reach maturity and begin to produce nuts, it takes seven to ten years.
  7. Strangely enough, they only yield nuts every other year, despite the fact that each tree may produce a large quantity, ranging from 25 to 45 pounds of pecans per tree.

Pecans are mostly produced in the United States, with less than 10% of the world’s supply produced outside of the country.

They are a part of the Juglandaceae family, which includes walnuts and hickories, and are closely linked to them.

It also happens to be the official nut of Texas as well as Alabama and Arkansas, and the official state pie of Texas.

While Texas appears to be second to none in terms of pecan celebrations, they are second to Native Americans in terms of understanding and respecting these nuts.

Pecan pie was introduced to the world a little later.

Its genesis is attributed to a number of different locations, including Texas and Louisiana.

Karo syrup is to blame for the spread of pecan pie outside its traditional territory in the southern United States.

Karo placed the new pecan pie recipe on the cans of their product in order to promote it.

Perhaps the most contentious issue surrounding pecan pie is not the usage of corn syrup, which has come to be widely despised, but rather the way the word pecan is pronounced.

Is it more appropriate to say pee-KAHN, pick-KAHN, PEE-can, or PEE-kahn?

Moreover, if you’re wondering how long pecan pie will remain popular, consider the fact that future fictional character Commander Trip Tucker from the film Star Trek: Enterprise will be pining away for pecan pie from the deck of a starship in the next century, saying “pecan pie may not be good for the body, but it sure is good for the soul.” Suzan Bellincampi is the director of the Felix Neck Wildlife Sanctuary in Edgartown and the author of Martha’s Vineyard: A Field Guide to Island Nature, which was published in 2012.

She lives in Edgartown with her family.

Utterly Deadly Southern Pecan Pie Recipe – Food.com

The key to making this luscious pie is to first simmer the sugar and corn syrup together. It’s absolutely not a diet food option. According to my oven, I bake this pie for 45 minutes, but you may need to bake it for a little longer.

NUTRITION INFO

Initially boiling the sugar and corn syrup is the key to achieving this rich pie’s flavor profile. Dietary restrictions are not applicable! If you are using a different oven, you may need to bake the pie for a longer period of time.

DIRECTIONS

  • In a saucepan, bring sugar and corn syrup to a boil for 2 to 3 minutes, then remove from heat and allow to cool slightly. In a large mixing bowl, softly whisk the eggs, then very slowly pour the syrup mixture into the eggs while continually swirling
  • At this stage, I prefer to strain the mixture to ensure that it is smooth and free of lumps
  • However, this is optional. Stir in the butter (which will melt as it is put into the heated liquid), the vanilla, and the nuts before pouring into the prepared crust. Preheat the oven to 350°F and bake for 45-60 minutes, or until the cake is set.

RECIPE MADE WITH LOVE BY

Sugar and corn syrup are cooked together for 2 to 3 minutes in a pot; remove from heat and set aside to cool. In a large mixing bowl, softly whisk the eggs, then very slowly pour in the syrup mixture while continually swirling; To ensure that the mixture is smooth and lump-free at this point, I prefer to strain it through a sieve. Stir in the butter (which will melt as it is put into the heated liquid), the vanilla, and the nuts before pouring into the prepared pie shell. Alternatively, bake for 45-60 minutes at 350°F, or until the filling is set.

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