Pecan pie

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Pecan pie is a sweet custard pie made primarily of corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Other ingredients such as chocolate and bourbon whiskey are popular additions to the recipe. Some recipes even use an amount of maple syrup instead of corn syrup for flavoring. Pecan pie is often served with whipped cream. An individual serving may be grilled briefly just before serving to warm it and make its texture more crispy.

New Orleans Pecan Pie

Tradition holds that the French created pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. It is sometimes referred to as "New Orleans pecan pie," adding an aura of French cuisine to a home-cooked comfort food. Attempts to trace the origin have, however, 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 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.

There is no doubt that the makers of Karo syrup popularized the dish, and many recipes; even one ascribed to a well-known New Orleans restaurant—specify Karo syrup by name as an ingredient. This suggests a prosaic 20th-century origin in Karo promotion, and in fact the maker's website currently credits the dish as a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife. The company asserts that "Down South, today, that same recipe continues to be called "Karo" Pie" but in fact this name for the dish seems to be rare.

Although the standard recipes call for corn syrup, cookbook author Mark Bittman comments "There are two kinds of pecan pie, one of which contains not only sugar but corn syrup. I don't like this version; not only is it too sweet, if you taste corn syrup by itself you'll never cook with it again." The version he favors uses white and brown sugar, no corn syrup, and "thickens the sugar with eggs; in other words, it's a custard pie, loaded with pecans."

Jim Turner of Glencoe, Alabama developed a recipe for making pecan pies with sorghum syrup.Fact|date=January 2008

Pecan tassies, another Southern specialty, are similar to pecan pie, but are miniature portions. In addition, many recipes for pecan tassies differ in the inclusion of cream cheese in the crust and omission of corn syrup from the filling. [ [http://allrecipes.com/Recipe/Pecan-Tassies-2/Detail.aspx Pecan Tassies - Allrecipes ] ]

Quotations

Pecan pie is often mentioned in American literature (and television) as associated with Thanksgiving, Christmas and other special occasions; for example:

:Tonight was the monthly meeting and potluck dinner of the Lost River Community Association... Frances had brought two covered dishes, one a green-bean casserole, the other a macaroni and cheese, and several desserts. Mildred, who had prepared fried chicken and a pork roast, heard the phone ringing, but ignored it... After another trip to the car for two cakes and three pecan pies, the phone was still ringing.::—Fannie Flagg, 2004

:The only kitchen item I usually bring to Italy is plastic wrap... This time, however, I have brought one bag of Georgia pecans and a can of cane syrup, pecan pie being a necessary ingredient of Christmas. ::—Frances Mayes, 1997

:Dooley handed them a basket stuffed with fruit, nuts, candy, a tinned ham, and a pecan pie. "Merry Christmas!" he said.::—Jan Karon, 1996

:Harry Burns: Repeat after me. Pepper.:Sally Albright: Pepper.:Harry Burns: Pepper.:Sally Albright: Pepper.:Harry Burns: Waiter, there is too much pepper on my paprikash.:Sally Albright: Waiter, there is too much pepper on my paprikash.:Harry Burns: But I would be proud to partake of your pecan pie. ::—Billy Crystal & Meg Ryan, When Harry Met Sally

: It may not be good for the body... But it sure is good for the soul...::—Trip Tucker, Star Trek: Enterprise

References

* [http://www.foodtimeline.org/foodpies.html Food timeline: Pie and pastry] No recipes earlier than 1925, not in Fannie Farmer or Joy before 1940, Karo origin suggested
* [http://www.karosyrup.com/history.asp Karo syrup—Life's sweetest little secret] Company website acknowledging/claiming 1930s origination of the recipe
* [http://www.gumbopages.com/food/dessert/pecan-pie.html Pecan Pie] Recipe from well-known New Orleans restaurant both asserts the French settler tradition "and" calls for Karo syrup by name
* [http://www.vegparadise.com/highestperch65.html Pecans—the true blue-blooded Americans] "some suggest the wife of a Karo Corn Syrup executive may have developed the pie..."
* [http://www.teenhollywood.com/d.asp?r=63093&pg=9 teenhollywood.com interview with Jim Carrey] Describes the "pecan pie" song in the "pecan pie" movie

*Mark Bittman, "How to Cook Everything" 1998, Macmillan; ISBN 0-02-861010-5: Recipe without corn syrup
*Fannie Flagg, "A Redbird Christmas: A Novel". 2004; Random House; ISBN 1-4000-6304-3
*Jan Karon, "A Light in the Window (The Mitford Years)". 1996; Penguin; ISBN 0-14-025454-4
*Frances Mayes, "Under the Tuscan Sun". 1997; Broadway; ISBN 0-7679-0038-3