December 8, 2017

"A Man Could Propose to This Pie" WWII Era Recipe: Pecan Pie

WWII Era Recipe: Pecan Pie

Recipes for the earliest versions of pecan pie date back to the 1880s but the dish didn't reach its height of popularity until the 1940s when sugar rationing made this sugarless dish a good alternative to other pies. Older recipes tend to favor molasses while newer ones tend to favor corn syrup. The Karo corn syrup company helped popularize it in the 30s and 40s. 

Pecan pie has strong southern associations due to the cultivation of pecan trees there. It is currently the official dessert of the state of Texas, which is fitting, because the earliest recipes that are most similar to pecan pie today started popping up in the 1880s in Texas.   

I chose to make the Grandma's Old Fashioned Molasses version because, ahem, I'm giving it to a man--I mean--because molasses is the best nutritional substitute for sugar according to Sweets Without Sugar (1945), a book dedicated to wartime sweetener substitutes. (We'll see.)  I also used margarine as my shortening to keep in theme with WWII era substitutions. 

WWII Era Recipe: Pecan Pie WW2

WWII Era Recipe: Pecan Pie WW2


- 2 Eggs, Beaten
- 1/2 Cup light Corn Syrup
- 1 teaspoon Vanilla Extract
- 1/16 teaspoon Salt
- 2 Tablespoons Shortening, melted
- 1 Tablespoon Flour
- 1 Cup Chopped Pecans
-  1, 9 inch unbaked Pie Shell

Preheat your oven to 350 degrees. Line your pie pan with crust, a little on the thicker side. Mix eggs, corn syrup, molasses, vanilla and salt. Add melted, but cool-to-the-touch, shortening. (Or else you'll have omelette in your pie.) Mix in your nuts and pour the mixture into your pie crust. Bake for 40 minutes. Let cool completely, then serve with whipped cream and cherries.

WWII Era Recipe: Pecan Pie  World War Two

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