Dish · american
Pecan Pie
A single-crust pie filled with pecans set in a sweet, sticky filling of corn syrup, egg, and sugar, baked until the center barely jiggles.
Where it comes from
Pecans are native to the American South, and the pie took its familiar corn-syrup form after a syrup company printed a filling recipe on the bottle label in the early twentieth century, which home bakers then repeated.
What cooks argue about
Cooks argue over corn syrup, which sets reliably, against maple syrup or brown sugar alone, which change the flavor but can leave the filling looser or grainier if the ratios go unadjusted.
Nobody has published a pecan pie recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.