1. Traditional Pecan Pie recipe
From The Cincinnati Enquirer (Ohio) – November 21, 1963
1/4 cup butter
1 cup dark brown sugar
1/3 teaspoon salt
3/4 cup dark corn syrup
3 eggs, beaten
3/4 teaspoon almond extract
1 cup pecans, chopped
Pie shell
Cream butter and sugar together until fluffy. Add next four ingredients. Line pie pan with pastry and sprinkle with pecans. Pour filling over pecans. Bake in 350 degree oven 45 minutes or longer, or until knife inserted in center comes out clean.
2. Southern Pecan Pie recipe
From The Los Angeles Times (California) – December 12, 1964
1 9-inch baked pie shell
1/4 teaspoon salt
1/2 cup sugar
3 tablespoons cornstarch
2 eggs, beaten
2 cups milk
3/4 cup golden seedless raisins
1 teaspoon vanilla
2 tablespoons butter
1/2 cup pecan halves
1/2 pint heavy cream
Prepare and cool pie shell. Combine salt, sugar and cornstarch. Stir in eggs, milk and raisins. Cook, stirring constantly, until thick and smooth. Add vanilla and butter. Pour into pie shell and decorate top with pecan halves: Chill. At serving time, whip cream until stiff and spread over pie. Makes 6 to 8 servings.
3. “Utterly Deadly” Southern Pecan Pie recipe
From The Cincinnati Enquirer (Ohio) – November 21, 1963
4 eggs
1-1/4 cups southern cane syrup
1-1/2 cups broken pecan meats
1 cup sugar
4 tablespoons butter
1 teaspoon vanilla
Boil sugar and syrup together 2 or 3 minutes. Beat eggs (not too stiff). Pour in hot syrup slowly; add butter, vanilla and pecans, broken rather coarsely. Turn into unbaked pie shell and bake in 325 degree oven 30 to 40 minutes or until set.
4. Caramel Pecan Pie recipe
From The Call (Schuylkill Haven, Pennsylvania) – April 18, 1963
14 Kraft caramels
1/4 cup water
2-1/2 cups milk, scalded
1 cup sugar, scant
6 tablespoons flour
1/2 teaspoon salt
2 eggs, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans
1 baked 9-inch pie shell
1/2 cup cream, whipped
Melt caramels in water in a double boiler. Add milk and heat until caramels are blended. Combine sugar, flour and salt. Add gradually to caramel and milk mixture. Cook until thickened, stirring constantly. Continue cooking for five minutes, stirring occasionally. Pour a small amount of the mixture over egg yolks and mix. Return to double boiler and cook two minutes longer. Add butter, nuts and vanilla. Cool. Turn into pie shell. Top with whipped cream.
5. Rich Caramel Pecan Pie recipe
From the Los Angeles Times (California) – October 26, 1967
“This recipe came from my grandmother,” writes Lea Ann Bieber. “I have used it many times, and it is great for those who like rich desserts. Top the pie with more whipped cream and pecans before serving, if wished.”
1 envelope unflavored gelatin
1/4 cup cold water
1/2 pound caramel candies
3/4 cup milk
1/4 teaspoon salt
1 cup heavy cream, whipped
1/2 cup chopped pecans
1 9-inch graham cracker crust
Soften gelatin in cold water. Combine caramels and milk in top of double boiler. Place over boiling water and heat until caramels are melted, stirring occasionally. Remove from heat and stir in soaked gelatin and salt, stirring until gelatin is dissolved. Chill until partially set. Fold in whipped cream and pecans, then turn into crust and chill until firm.
6. Old-fashioned Coffee Pecan Pie recipe
From The Battle Creek Enquirer (Battle Creek, Michigan) – November 20, 1967
Coffee adds to the rich brown color of pecan pie, and it’s so delicious that with one taste, even pumpkin-eaters will split their loyalty.
1 unbaked 9-inch pie shell
1/2 cup butter or margarine
1 cup sugar
3 eggs, slightly beaten
3/4 cup dark corn syrup
1/4 teaspoon salt
2 tablespoons instant coffee powder
1-1/2 cups chopped pecans
Whole pecan meats
Chill pie shell thoroughly. Cream butter or margarine. Add sugar gradually and continue beating until light and fluffy. Add eggs, syrup, salt, instant coffee powder, vanilla and chopped nuts. Mix well. Pour into pie shell. Bake at 375 degrees for 40 to 45 minutes. Garnish with whole pecan meats placed around rim.
7. Butterscotch Pecan Pie recipe
From The Bend Bulletin (Bend, Oregon) – January 24, 1963
1 6-ounce package (1 cup) butterscotch morsels
1/2 cup light corn syrup
2 eggs
1/4 teaspoon salt
1/2 cup pecan halves
1 8-inch unbaked pastry shell
Melt butterscotch morsels over hot (not boiling) water. Beat together corn syrup. eggs and salt until blended. Gradually add melted butterscotch morsels, stirring rapidly. Add pecan halves. Turn into prepared pie shell. Bake in a moderate oven (350 degrees) for 45 minutes. Serve warm or cool with whipped cream if desired. Makes one 8-inch pie.
8. Classic Praline Pecan Pie recipe
From The Honolulu Advertiser (Hawaii) – August 14, 1960
Only the most calorie-conscious of the ladies and gentlemen or an individual without red-blooded American taste buds will tell you they don’t want any pie!
1 unbaked pie shell
3 eggs
3-1/3 cups (1 lb.) light brown sugar, firmly packed
1/4 cup butter or margarine, melted
Dash of salt
1/2 teaspoon vanilla
1 cup pecans, coarsely cut
Make a pie shell with a flat rim, not an upstanding rim. Do not prick or bake shell.
Beat eggs slightly to blend yolks and whites. Add brown sugar gradually, beating well: then add melted butter and mix well. Add salt and vanilla and blend. Sprinkle 1/2 of the pecans over bottom of pie shell. Pour sugar mixture into pie shell. Sprinkle remaining pecans over top. Bake in moderate oven (350 degrees) 40 minutes, or until filling is almost set. Reduce heat to slow (250 degrees) and bake 10-15 minutes longer, or until thoroughly set and firm.
9. Chocolate Pecan Pie recipe
From The Honolulu Advertiser (Hawaii) – October 3, 1968
The age-old question crops up again. When should you leave well enough alone? The subject in question is a traditional pecan pie, a favorite throughout the South with followers scattered over the country. Our apologies to those traditionalists who would never consider tampering with a sacred pecan pie. But if you like chocolate, we think you’ll like Chocolate Pecan Pie.
1 unbaked (9-inch) pastry shell
3 eggs, slightly beaten
3/4 cup light corn syrup
1/3 cup sugar
3 tablespoons margarine, melted
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1 cup broken pecans
Mix together eggs. corn syrup, sugar. melted margarine, chocolate and vanilla. Stir in pecans. Pour into unbaked pastry shell. Bake in 400 degrees F (hot) oven 15 minutes. Set oven temperature control at 350 degrees F. (moderate) and continue baking 30 minutes. Filling should be slightly less set in center than around edge.
Pastry Shell: Mix 1-1/3 cups sifted flour and 1/8 teaspoon salt together in mixing bowl. Blend in 1/2 cup margarine with pastry blender or 2 knives until mixture is well blended and fine crumbs form. Do not be afraid of overmixing. Sprinkle 2 tablespoons cold water over mixture while tossing to blend well. Press dough firmly into ball with hands. If mixture seems crumbly, work with hands until it will hold together. Flatten dough slightly and roll out to 12-inch circle on lightly floured board or cloth. Fit loosely into 9-inch pie pan. Trim 1/2-inch beyond rim of pan, if necessary. Flute edge.
10. Pecan-Coconut Pie recipe recipe
From The Gettysburg Times (Gettysburg, Pennsylvania) – October 12, 1966
1 9-inch pie crust
3 eggs, slightly beaten
1 cup Blue Label Karo [dark corn syrup]
1/8 teaspoon salt
1 teaspoon vanilla
1 scant cup sugar
2 tablespoons butter
1 cup chopped pecans or halves
1/2 cup fresh coconut
Mix all ingredients for filling together, adding pecans and cocnut last. Bake at 400 degrees for 15 minutes, then reduce to 350 degrees and make 30-35 minutes longer. Outer edge of filling should be set, with the center silightly soft.
11. Kentucky Bourbon Pecan Pie recipe
From The Call (Schuylkill Haven, Pennsylvania) – December 5, 1968
The usual egg mixture with sugar and flour is spiked with a cup of bourbon — a distinct flavor your party guests are sure to enjoy.
1 unbaked pastry shell (9-inch pie)
1-1/2 cups pecan halves
3 eggs
1 tbsp. butter, melted
3/4 cup light corn syrup
1 cup bourbon
1 cup sugar
2 tbsp. flour
Sprinkle nuts into pastry-lined pie plate. Beat eggs to blend. Stir in butter. corn syrup, and bourbon. Combine sugar and flour and blend into egg mixture: pour gently over nuts (nuts will come to the top). Bake in moderate oven (350 degrees) about 1 hour or till knife inserted halfway between center and outside edge comes out clean.
12. President Lincoln’s Favorite Vanilla Pecan Pie recipe
From The Warren Times Mirror (Warren, Pennsylvania) – February 7, 1963
A Washington DC baker declared that the tall president was one of his best pecan pie customers.
3 eggs, beaten
1/2 cup dark brown sugar
1 cup light corn syrup
3 tablespoons butter
1/8 teaspoon salt
1-1/2 teaspoons pure vanilla extract
1 cup chopped pecans
1 tablespoon flour
9-inch unbaked pie shell
Whipped cream for garnish
Pecan halves for garnish
Combine eggs, sugar and corn syrup. Melt butter and add along with salt and vanilla. Blend chopped pecans with flour and stir into the mixture. Pour into unbaked pie shell and bake in a 375 degree. preheated oven for 40 minutes or until firm. Garnish with whipped cream and pecan halves. Makes 8 servings.
13. Abby’s old-fashioned Pecan Pie recipe
From The Call (Schuylkill Haven, Pennsylvania) – April 18, 1963
1 cup white corn syrup
1 cup dark brown sugar
1/3 teaspoon salt
1/2 cup melted butter
1 teaspoon vanilla
3 whole eggs
1 heaping cup shelled pecans
1 unbaked pastry shell
Mix syrup, sugar, salt, butter and vanilla. Mix in slightly beaten eggs. Pour into 9″ unbaked pie shell. Sprinkle pecans over filling. Bake in 350 degree oven for approximately 45 minutes.
