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The History of Pecan Pie
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- čas přidán 15. 11. 2021
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SOURCES**
The Pecan: A History of America's Native Nut by James McWilliams: amzn.to/3mQ2JxJ
Antoine of Oak Alley by Katy Morlas SHannon: amzn.to/3kf6sTG
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Subtitles: Jose Mendoza | IG @ worldagainstjose | @KetchupwithMaxandJose
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Dickey’s BBQ Pecan Pie: Willis Lam, CC BY-SA 2.0 creativecommon..., via Wikimedia Commons
Pecan Tree: By Bruce Marlin - Own work: www.cirrusimage..., CC BY 3.0, commons.wikime...
Oak Alley Plantation: Michael McCarthy via flickr, creativecommon...
#tastinghistory #pecanpie #thanksgiving
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You gonna stream Brilliant Diamond/Shining Pearl this Friday?
@@Nick-nv5fy haha I need to get him Pearl 😅
@@supersonictumbleweed oops that’s on me
@@KetchupwithMaxandJose yay you noticed. Hi Jose!
Dank Pecan Nugget Pie
Recipe amounts for those who may need them in the future:
1 cup (235ml) whole milk
1 cup (220g) brown sugar
3 eggs
1 tablespoon of flour
1/2 cup (60g) of finely chopped pecans (Plus some for top)
1 pinch of salt.
thank you
I feel like I'd like to have even more pecans, would 1 cup of pecans in the mix not work?
THANKS!
I (at least) double the amount of pecans in mine.
MvP
Regarding Jefferson instructing they be stored in sand. That is to regulate humidity during their voyage at sea and as they shuffled around locations until delivered. As with preservation of roots and tubers to this day.
they can bruise too
I imagined that it would also help to discourage pests.
Also adds texture!
Probable help you get your mineral intake
@@JanusKastin not really, sand is still sand it's not a bug repellant some bugs can still live on the sand just as they can live on dirt, its most definitely just meant to preserve produce rather than keep pests away from it
For those curious what a “state pie” is, it’s simple- a pie good enough to take to the State Fair and enter it into competition! I’ve heard the phrase before. (I’m from Kentucky and a crafter, so picking out entries for the county and state fair is something I’m quite familiar with! Though now I’m tempted to enter my personal jam into the local fair circuit next year- blueberry-strawberry-pomegranate jam.)
Your jam sounds marvelous!
I think state pie means the pie that the state identifies with. Like state bird or state flower. Louisiana and Texas have stuff like that but I wonder if it’s a southern thing. I like your idea better though.
I was just about to type the same thing
What county?
Yep. State fairs were a big thing back in the day. I’m surprised he’d think it might have something to do with being a state’s official pie. That’s ridiculous. For the biggest reason being states pick stuff like that based on what’s popular in the state, not what’s best…..
Here's an idea: what if at the end of some episodes, you showed us some of those photos the viewers send you (with their permission) with your recepies from a previous episode? It would also function as a redirect to a previous episode, much like the end cards.
Just to explain it better, you could say at the end: "And here's what some of you made using the recipie from some episodes ago on Yorkshire Parkin" and then have a short slideshow or even integrate it in the credits.
What an awesome idea!!!!
Max, If you do this, post the best looking ones to not get overwhelmed!
Not to offend, but Max shud not have to judge best or worst looking- some people want to share their disasters... pointers are a joy from someone who has tried the recipe.
Great idea though!
I love your idea! 🤩
oh my...,now THAT would be swell😃🧡💛💚
Yes, definitely do an episode on Kellogg. "Odious" is absolutely the right word for this prudish weirdo.
Between him and Sylvester Graham...
He had some interesting ideas about where to put your yogurt too. 😶
He was so prudish that it circled back around into fetish territory quite frankly.
The podcast Behind the Bastards did an episode on Kellogg! Absolute insanity.
I WANT TO SEE THIS
Wasn't he, largely, responsible for male circumcision a cultural norm-because it was thought losing foreskin would make men less inclined to masturbate?
It’s not entirely accurate that the pecan tree was wild.
Indigenous people planted pecan groves and cared for them, so future generations could come back to them and find food. Even now, there are still pecan groves all over the place because of this.
If you want to learn more, read “Braiding Sweetgrass” by Robin Kimmerer.
Braiding Sweetgrass is a wonderful book. Definitely worth a read
Thirded re: “Braiding Sweetgrass,” especially the pecans chapter and how she draws contrasts between the shared food and resources that her First Nations ancestors depended on vs. the private property mindset they were forced to adapt if they wanted to have the legal rights of US citizens
Oh, goodie. Another book to add to my reading list. Thanks for the recommendation.
I love that book! One of the best reads. Really changes your idea of the world and how to react and treat it.
Oh, you mean indians?
As a born Mississippian, pecans are one of those produce items best purchased from the back of some random man's truck. Pecans by the pound are popular Christmas favors. It just means the whole family is recruited for shelling while watching Christmas movies. My mom smuggled some pecans into CA on her last visit so I might try this!
Absolutely true! My mom lives on a little pecan orchard in AL and us kids had fun sitting around cracking shells for about 10 minutes and then we got real worried about how full the big bucket of unshelled nuts still was. 😆
Correction to the etymology of pecan: it doesn't come from Algonquin, it comes from a language in the Algonquian language family, which could be one of many, including Cree, Ojibwe, Algonquin, Mi'kmaq, and Miami to name a few. I am Ojibwe myself and our word bagaan sounds similar to pecan (the way Max pronounces it in the video). In Ojibwe, bagaan (plural bagaanag) means any nut from pecans to peanuts.
Thanks for that.
thanx,i learned....😀
Thank you for teaching.
That makes sense and is super interesting! Language is fun 😊
Peanuts are legumes, not tree nuts though.
"Odious" is probably the most perfect descriptor I've ever heard of Kellogg. He was a nut, if you will excuse the pun. Completely binkers.
@R. P. Jeez, that was corny.
@@vigilantcosmicpenguin8721 And flaky. Don't forget flaky.
@@ursamajor7468 Perhaps he was actually oatious.
It's heartening to see how many people know the man who normalised cutting pieces off babies was a monster.
@R. P. guys, come on, don't milk it
When Max eats that pie, he looks like the happiest hamster in the world.
A very handsome, happy hamster!
I made this pie last year but didn't write down the recipe, this creation is so delicious and tastes so much better that traditional. Here is the recipe and steps if anyone else needs it. Pecan Pie Tart
1 cup whole milk
1 cup brown sugar
3 eggs
1 TBS Flour
½ cup finely chopped Pecans
1 pinch of salt
1 cup whole pecans for topping the pie
1 pie crust
Merengue:
2 Egg Whites
2-3 TBS of fine sugar (powdered sugar)
Prep:
1. Blind bake the pie in tart pan at 425* for 12 mins
2. Remove foil and bake pie tart for additional 5 to 7 mins OR until bottom of pie starts to brown.
3. Take baked pie out of oven and turn temp to 350, allow pie shell to cool down
Filling:
1. Whisk your eggs.
2. Add milk, brown sugar, beaten eggs, flour, chopped pecans, and salt to a medium sauce pan.
3. Whisk all ingredients to combine.
4. Set saucepan over low heat and gently stir while it warms and begins to thicken.
Low and slow is important here, you want a custard not scrambled eggs.
5. After 7 to 8 Mins or thickened pour mixture into pie shell.
Baking
6. Add the whole pecans on top of the pie mixture in a decorative pattern.
7. Place pie back in oven for 30 to 35 or just a slit wobble in the center.
8. Once done baking let the pie cool for at least an 30 mis.
Merengue
9. Whisk egg whites on medium speed until you start to get soft peaks.
10. Then switch to high speed and the sugar in VERY Slowly.
11. Keep whisking until you have Shiny Stiff Peaks.
12. Either spread or pipe the merengue onto the pie.
13. Return pie to the oven and back for 12 minutes to let the merengue brown.
candithegreat2438 Thank you for taking time to type up the recipe and directions. It was very thoughtful of you and I appreciate it
Screenshoting for later use. thank you.
years ago, I remember my dad struggling to find a pre-corn syrup recipe for pecan pie! He wasn't overly successful, though. But now, his mission can at last be completed XD
I use cane molasses instead of kark corn syrup. Works great!
I'm from North East Texas (near Tyler, Texas). My great aunt used to make a pecan pie very similar to this (no nuts or meringue on top but more nuts in the filling) for every Thanksgiving and Christmas. She was one of those ladies who never recorded or shared her recipes so I haven't had it in about a decade and have been missing it. Now I can make it this year!
Sounds good to me. Hello from a fellow Texan (near Dallas.)
Damn that's so sad to lose a piece of your culture for the sake of keeping secrets
Sup, fellow Texan. (From Dallas)
north east texans unite! paris, texas here
Also from near Tyler! Small town 1h North
I have two reactions to this.
1. "Yay, a new recipe!"
2. "FINALLY! A non-syrup pecan pie!"
Agreed. I tried the "traditional" version a long time ago, decided it was culinary garbage, and haven't tried it since.
This version, however, is definitely worth a shot. Might even become a standard.
The only sugar syrup in my kitchen is the small bottles of rich simple and demerara syrup I make for cocktails.
Christopher Reed snobby
Learning to cook with my Gramma in the 70s. "You need to add this and then when you add the next it should look and feel like this, once you add that it will smell like this....."
Nothing was measured! She cooked everything by sight, sound, smell, touch, and taste! Once I was old enough to really realize there was so much to booking and baking, I wrote down all I could remember to try and pass them on.
When I make soup and stuff I tend to use smell to see if I have my spice balance the way I want... I trust my nose more than my taste buds, and also there are things that aren't safe to taste until fully cooked, when it's too late for added seasoning to really blend with the rest of the flavors, so when it's been cooking long enough to be warm and start developing smell and flavor I'll give it a sniff.
Made this pecan pie for Thanksgiving. IT'S A KEEPER!!! I'm making again for Christmas. Thanks Max!!
Yay! That makes me happy
"The celebrated General always had his pockets full of these nuts..."
I am ashamed of what has happened with my sense of humour.
No need to be ashamed; embrace it. I've told my wife for years that the only real difference between men and boys is the amount of hair on their...chests.
DEEZ NUTS GOTTEM
Ive got a pocket, A Pocket Full of DEEZ NUTS
@@frocat5163 Oh thank you, and here I thought the difference was ligma!
And btw, I'm a lady, so what's the difference between a girl and a woman? Is it bofa?
(And again, I apologize haha)
@@frocat5163 And our "toys" get a lot more expensive heh.
Interesting, so this recipe is basically a pecan-flavored custard pie. That sounds a lot tastier than the syrup-based one. I'll have to try this one this year. :D
The syrup one tastes better if you add a few tablespoons of very good quality Whiskey and if you toast the pecans before you assemble the pie.
I thought the same thing. I hate "normal" pecan pie, but I might have to try this one.
I love pecan pie too! But I can no longer tolerate the sweet syrupyness that I used to love before. So custard may be the route to go.
Ya'll's heresy has been noted, cataloged, and compiled. The god-king of pies is watching and judging.
Same here although whiskey does sound good🤔
I might try this myself. Typical pecan pie (especially store bought) is so OVERWHELMINGLY sweet that I can’t eat it.
I would quite enjoy an update on Antoine when the book is released. It seems he is responsible for our modern pecan, it is always nice learning about the smaller (sometimes forgotten) names of history.
This guy can make a dish based off of a centuries old, half destroyed Egyptian scroll and a fragment of a painting in an obscure museum in Sardinia but a recipe from the mid 19th century is "basically useless".
How bad could that recipe possibly be that even Max says no?
Pecan pie-
Gather pecans and place into pot with the other things. Cook as I have told you. Put the result into a burnishing pan and boil at 7Q until 24. Return to pot until dissolved or flesh has reversed. Continue baking for 29 to 76 hours or until the color becomes clear. Place into crust. Bake for some time. Enjoy!
Google translate makes pecan pie
hahahahahahahahhahahah o my lawd ur 2 funny hun
@@lordflour8008 🤣
Ingredients:
1 pecan pie
Serve.
@@vigilantcosmicpenguin8721 Serve? "And serve it forth..."
So I just have to say this episode was a *delight* for me and my wife. Her family (southern, but not texan) has a cream pecan pie recipe that goes back generations and closely resembles this; I've never seen something like it crop up anywhere until today. She watched the entire episode rapt, and when Max delivered his verdict she raised her fists in the air triumphant.
I don't know if I'll make the recipe myself anytime soon--like I said, we have something similar that's pretty much winning hearts and minds already--but thank you so much for this episode.
Edit the morning after: For what it is worth, I decided to share that recipe here. Max's is probably better, especially if you really want the nutty texture in there, but eh. I've included a few personal tweaks here: these include processing the nuts as far as I do, increasing the filling mainly so I can have an extra egg white in the meringue and feel more comfortable I have enough to cover the top, and the addition of bourbon that would make my wife a widow if her mother--who grew up a good southern baptist woman in a good southern baptist household--ever found out.
CREAM PECAN PIE:
4 eggs, divided
1 tsp vanilla
sugar, divided (1 cup and 1/2 cup)
1 1/3 cup milk
4 tbsp flour
4 tbsp butter
1 c. ground pecans*
1 pie shell (your choice; I have a homemade graham cracker crust I like with this)
1 tbsp Bourbon (optional)
*(Optional) I usually start with 2 cups of whole or chunks, and let my food processor do its work until what I have is a spreadable butter. I don't much care for the texture of the nut bits and this takes care of that.
Mix the flour and 1c sugar in a saucepan, then add milk, butter, and well-beaten egg yolks. Cook over low heat until it thickens.
Set this aside, start preheating the oven to 350, and allow the custard to cool, then add ground pecans, bourbon, and vanilla to it.
Beat remaining (1/2c) sugar and egg whites into stiff peaks. Stir half of the egg whites into the cream pecan filling to lighten it, and then pour the filling into the pie shell. Cover the top of the pie completely with the remaining meringue, and then bake in the preheated oven until the meringue is browned.
You must mean 4 tablespoons butter not sugar. Thank you for the recipe. I am going to try it.
@@suziecreamcheese211 you are v absolutely right. I will fix that!
All, I need is bourbon and pecans.
mhmmmm.....ooohhhhh THANKyouuuuuuu
Thank you for sharing your family recipe. So generous!
I am a new subscriber who got introduced to this channel a few days ago when my English teacher showed us your 'What a birthday cake tasted like in the 1920's' for our listening comprehension test. Then on, I have fallen in love with this channel. Entertainment with knowledge is what most yearn for and I have found mine! Good work Max! Continue posting exciting content for us.
Now that’s a good English teacher!
I made it and I didn’t have time to take a picture. It was eaten almost immediately by my family 😂❤️ therefore this is the best pecan pie recipe ever thank you.
Max, I have an idea for an episode for the winter: Japanese "cream stew" (chicken, vegetables, and a soup made from powdered milk, traditionally served in colder weather) and the history of the Japanese postwar reconstruction.
@Megan Fox💋👇__________ my kromer has been stolen
I’ve never seen a cream stew recipe with milk powder. Only flour for the thickener. How common is milk powder?
@@vysharra I imagine that it'd be more common in postwar recipes, as fresh ingredients were difficult to get for pretty much every nation involved, but that's just a guess
I was thinking about the first ramen 🍜 recipe for an episode but this sounds so much better
@@dragonflyfirefly9465 No reason to limit Max to one or the other-both sound great!
This is similar to my family’s pecan pie recipe has a custard made of butter, eggs, vanilla, and sugar (no flour) with a secret ingredient- white vinegar. The nuts can be added to the filling but I usually arrange them on top because it’s prettier and you get a distinct custard layer. The pie is not a sticky sweet as pecan pie made with corn syrup can be, but has a rich, buttery flavor. My grandmother got the recipe in the 20s from the label on a bottle of vinegar.
Recipe? 😍🤐
I like to chop some of the pecans and mix them with the custard layer then arrange whole ones on top. You get the looks and more pecan flavor to boot.
pray do tell us the recipe !!
Nannie’s Pecan PIe
1 stick (4 oz or 113 g) melted butter
1 c (200 g) granulated (caster) sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/2 to 1 cup shelled pecans
Pastry for 1 pie crust
Add sugar, vanilla, and vinegar to melted butter. Beat in 2 eggs. Add chopped pecans, if desired. Pour into prepared pie crust (we never blind bake the crust) in a 9” pie plate. Arrange whole pecan halves on top. Bake for 30 minutes at 350 F or 175 C. Filling may be a little jiggly in the middle but should be mostly set. Let cool and serve. We never put whipped cream or meringue on it because it’s so rich.
Happy Thanksgiving!
Thanks for sharing!
This and the 400 year old pumpkin cheesecake are going to be on my table at thanksgiving this year.
I’ll be having pecan pie on Thursday - in Texas, of course. My mother prefers it more on the syrupy side than the nutty side, so it’ll be what most people think of when they think of Texas pecan pie. In college, I decided I wanted more pecans, so I tried out different recipes until I found one that was mostly pecans and only a little syrup. Unfortunately, I’ve lost track of that recipe, so I haven’t made it for years and years.
Now, I am the pie-man of the family and Thanksgiving has turned into more of a pie-fest than a big dinner, so I’m working on three pies to bring. I’ll make my great-grandmother’s apple pie recipe (a "brown-top" or Dutch apple pie), the family’s all-time favorite coconut chess pie, and my personal specialty, sweet potato pie. My mother will make pecan and pumpkin pies. My sister-in-law-law might make one, too, although she’s responsible for the turkey so she might not bother with a dessert.
Seeing as how there are only nine of us, you can understand how we eat very little turkey and hold out for pie. Christmas has turned into the same thing; we graze on appetizers for a while and then out come the pies. I’ll swap out a cranberry-raisin pie for the sweet potato pie at Christmas, plus I usually make a cream pie of some sort (chocolate, lemon, coconut, or banana). Being known as "The Pie-Man" comes with responsibilities.
Your family sounds awesome
Bless you.
One year at Thanksgiving our family of 20 brought more than a dozen desserts not including three or four types of jello salad and cranberry sauce! I very nearly skipped dinner and went straight for dessert 😂
12:20 just wanted to take a minute to commend everyone in history who had to beat eggs to hard peak without an electric mixer. That’s like an hour of straight hard-core beating.
I've done it before and it takes me (with an egg or two) only about 5-10 minutes. My arm hurts but not long at all!
Use the right whisking technique (as described in this video from America's Test Kitchen: czcams.com/video/zglSRFlFH-s/video.html ) and stabilize the whites with sugar and/or citric acid and it doesn't take that long at all.
I use A large ballon whisk and a copper bowl. It takes nearly 10 minutes, but you can get greater volume with a copper bowl.
@@fabrisseterbrugghe8567 Yeah, the copper bowl makes all the difference, I have one and it's become my egg white bowl.
If I skip the meringue do I still have to bake it for another 12 minutes?
The first time my mom made a pecan pie she “noped” out of the idea that you’d just have syrupy goo with pecans only on top and chopped up a heck-ton more pecans to mix in with the sugar goop. You gotta love good cooking instincts! When I found out people ate 90% sugar pie with sad pecans only on top, I was appalled.
Ditto, which is why at thanksgiving my family has blueberry and apple :) with a rare chocolate cream pie thrown in if my mom is convincing enough XD
We always did chunky pecan pies with way more nuts than the recipe called for. I can only handle so much of the gooey part myself.
@@sarahtaylor4264 Right there with you. Everyone in my family could make a pecan pie that spared the goo and added extra nuts ... Those devine Thanksgiving meals with pecan pie topped with whipped cream (we usually put little or no sugar in our whipped cream) to balance the sweetness.
Fight me bro! The treacle is the best part!
I mix in some brown sugar and extra pecans, chopped to bits, to make a bit of a nuttier, firmer, more molasses like filling.
As a man who loves pecan pie (and our almighty Canadian cousin to that, the butter tart) this was so interesting to see a custard style pecan pie. Can't wait to try it one day. Great video, Max!
I don't know if you ever take requests, but I'd love to see a video on marshmallow. The mallow plant was used as a foodstuff as far back as ancient Egypt, and was used to create the original marshmallows (modern marshmallows are made with gelatin and egg white) I'd love it if you could hunt down some original marshmallow recipes, see how well it works, and taste test it against modern ones! I'm so curious how it works, but I can find hardly any recipes or attempts to recreate mallow plant marshmallows.
With the custard base and reduced filling/pie level, this looks like a much healthier alternative to syrup-based pecan pie in addition to being tastier! I think we'll have to give this one a go.
Also looks like it uses fewer overall ingredients, too. There's only two people in my household for thanksgiving, so a smaller, less intense dessert would probably be easier on the waistline as well as the bank account.
@Leona I've never been able to eat "regular" pecan pie for exactly that reason. This looks like a great alternative!
@@daveandgena3166 I replace the syrup with molasses and add about 3 times the pecans in my current versions, I also add vanilla. But I've always asked what's the point of pecan pie that's less pecans than... goo.
Healthy pie! 🤣 I'll take five slices.
@@mwater_moon2865 Thanks for the tip!
Prah-leens - not easy to make, but failures are great served over ice cream.
I make them every Christmas for my southern parents - the first few batches were a little rough, but even rough pralines are still delicious 😋💕
Even parmesan ice cream? Lol
*pray-leens
Benjamin is no one's friend. If Benjamin were an ice cream flavor, he'd be pralines...and dick.
@@100nitrog Party on, Garth.
I never realized the recipe I use to make Pecan pie was from the early 1900's. I've been making it for quite some time. My Grandmother taught me how to make this pie.
Is Skwovet holding a little pecan in the back? That's adorable!
Gotta say, pecan tarts have grown on me quite a lot in recent years, as I was never a fan of pecans. This pie seems a lot creamier than the syrupy ones you get nowadays.
Max: “ Nobody says peckin’ “
Chickens: “ Are we a joke to you?”
I was thinking Pekin duck.
I have a friend from Kentucky who says "peek'n"
My kids say peckin 😁
No, chickens, you're not a joke. You can all rest assured that I'd never call you that.
...
...
Dinner or lunch, however...
My Grandfather said, "you say Pecahn. Not pee-can, that is under the bed"
I'm glad you talked a little about the native American use of pecans. I'd love to see you do an episode with more about foods from the original nations of this land. Perhaps on the Friday after turkey day?
Especially barbecue which we invented, or Jerky
He plans weeks out, so maybe not with this short of notice, but he definitely should consider it for next year. A good winter native recipe would be pemmican, it's a travel food and high energy with all the fat, great for travel season.
@@medb1996 afaik barbecue was invented by Tahinos (the native americans of the Caribbean Islands) and copied by privateers (licensed pirates), who were later named buccaneers, after the Tahinos' word for said barbecue - boucan. The thing made it easy to cook meat and fish while on a wooden boat where you couldn't have an open fire, I believe.
@@stephanies9689 different forms of barbecue existed across turtle Island cause we did have contact with each other
Great idea. There are many diverse foods in that category. Something that the Wampanoags might have made would be cool. Succotash?
I just made this and I can't wait for my family to try it! One note though: I used a regular 9" pie pan and doubling the recipe seemed to have a quite a bit left over, so maybe do 1.5x rather than 2x (so 1.5 cups of milk, 1.5 cups of brown sugar, 4-5 eggs I'm not sure which would be better, 1.5 tablespoons of flour, and 3/4 cup of chopped pecans). I hope that helps out!! ❤️
How long did you bake? I was also going to double and use a 9” pan, but wasn’t sure how long to bake- now I’ll do 1-1/2 of the recipe, so thanks for that suggestion!
@@dianedavis1702 about 35 minutes! Sorry I only just saw this I was driving all morning 😩
Update: family loved it! It really has so much pecan flavored. I personally may make it a bit sweeter in the future cause I have a hell of a sweet tooth but everyone else in the family was a HUGE fan of this over a standard sugary pecan pie! Definitely making this in the future! Also the history was a fun mention since it sadly our first Thanksgiving without my grampa and it would have been a recipe his mom probably would be making since we all are a big Texas family and he was born around when this recipe came out. So it was a great night 10/10
Thanks, I was looking to see if anyone tried doubling the recipe for a 9" pie pan, it sounded a bit much.
I have a handwritten recipe from my grandmother for our family recipe for pecan pie. I've been making it since I was tall enough to reach the counter life, and I love pecan pie. It's a dark corn syrup recipe, with enough salt to cut the extreme sweet. Then one day maybe 30 years later, I read the recipe on the back of the corn syrup bottle and had a Phoebe Buffet moment. My family recipe is the Karo Syrup recipe on the back of the bottle. Still not going to change it, it's yum. We had a pecan tree in the backyard in TX, and us kids were charged with picking up the fallen nuts for the adults to crack and sort into broken and halves. I cried when the tree died and my grandmother had the tree cut down, even with the childhood hatred of nut gathering. I still have my dad's two different candied pecan recipes. We ate the entire crop, and gifted part of them. And my family are mostly Irish famine refugees who landed in Galveston and adopted this recipe. FWIW, we never made a meringue on pecan pie. Lemon, yes
The seratonin boost I get just from hearing the theme song of tasting history 😊
Maybe it's because it sounds alot like the Donkey Kong country pirate ship theme song
@@solmoman I've never watched that, but I've been binging tasting history so I'm just associating the tune with comfort and fun 😂
My grandmother was from a small town near Tyler, Tx. Her pecan pie was the stuff of legends. My uncle used to request it for his birthday every year instead of cake. Sadly, her recipe was lost when she passed away. I've tried to replicate it but there's some little tweak that I just can't figure out.
I'd guess she didn't even have a true "recipe," per se. My great-great grandmother, Grandma Henry, had a sugar cookie that had been passed down in her family for a couple of generations without a written recipe. When my grandma married my grandpa (grandson of Grandma Henry), she worked with Grandma Henry to document the recipe, meticulously measuring all the ingredients (Grandma Henry didn't use any measuring cups or measuring spoons) and writing them down. Our entire family has been grateful for Grandma's work to preserve that recipe, as the cookies have been a family favorite literally for generations.
@@frocat5163 You're absolutely right. She was the queen of recipe-less cooking. She could tell by looking, or even smelling, if the amounts were correct. It's a lost art. I'll bet Grandma Henry's cookies are amazing!
@@mountainmolly2726 They are. They're also a bit of a pain to make, but worth it.
My mom rarely measures anything when cooking, at least beyond pouring a little in her hand and calling it good. I'm able to do it with measures from about 1/4 tsp to 1/2 Tbsp for dry ingredients, but I won't estimate liquids and rarely estimate the dry when baking.
@@frocat5163 I'm with you, I measure only when baking bread, everything else I can adjust as (k)needed. :D
But seriously, cooking and baking are a hard skills to reach that point without the experience, and the experience comes from making other's recipes more often than not, so it is a public service when you write one down.
@@mwater_moon2865 Oh, definitely. I'm not suggesting anyone should rely on measuring by hand / eye or never write down recipes. It took me years to get comfortable enough with measurements to rely on my eye.
(For my own reference 3:00 )
1 Cup whole milk
1 Cup brown sugar
3 Eggs
1 Tbs flour
1/2 Cup pecans (finely chopped)
Pinch of salt
Extra pecans for topping
Pie crust
(Double ingredients to fill standard pie dish)
4:06 Filling.
12:01 Meringue
Thank you Max for sharing this recipe! After being diagnosed with diabetes, I didn't think I could convert pecan pie to sugar free due to the syrup factor. This recipe makes it a lot easier and I didn't know it existed before you shared it in this video.
Growing up, I knew two varieties of pecans: hard-shell and paper-shell.
Paper-shell were bigger and easy to crack. Commercial growers raise paper-shell pecans.
We had two hard-shell pecan trees on our ranch. Hard nuts to crack but worth the effort. The meat was sweeter and had more flavor.
A pie made with hard-shell pecans is a league better than one made with paper-shell pecans.
There are several varieties of both Soft and Hardshell becans. Choctaw and Wichita are the two soft shell varieties, one is larger than the other. Both soft shell pecans have very little flavor, in my opinion.
My memory is horrible from my childhood. My grandfather had a 100 tree orchard of pecans with numerous varieties. The Burket is our favorite. It is a hybrid hard shell pecan that is round, and almost twice as large as the 'wild' Native Pecans. Natives are small but sweet nuts, while the Burkets are not quite as sweet, but never bitter. The Creator of the Burket lived in Abilene, Texas.
@@Objective-ObserverThank you for your informative reply. I agree with your opinion about the flavor of soft shell pecans.
As a native Texan, thank you for pronouncing the word "pecan" correctly!!! The puhcon is my favorite nut!! And, ground to a flour and mixed with butter like a graham cracker crust, makes THE BEST crust for chocolate pie!! Try it!! You'll love it!!
Pe-CAN 😃
Souhernokiehere,northofdallas,,tx,wesaypuuuucaun,,,inarealawesomesouthernaccent,,,
Omg I went to that Plantation! I'm so happy you mentioned him ❤ they talked about him and his skill at botany and how he was lended out to so many farms to teach and help botanist. And how a later owner of the plantation who they guessed didnt know about Antoine and his years of cultivating these pecans was the one who entered them into a competition and made them more available to the public. Oh that's so great to hear more people get to learn about him and his cultivation of an easier pecan to crack!
My mother was a very early anti-corn syrup mom. I remember her doing a bunch of research when I told her I liked pecan pie as a child and she made one almost exactly like this. Awesome recipe.
"...he has his pokets full of these"
"this what?"
"THIS pecan nuts, they are awesome and a very nice snack"
I am very immature.
What?
"The celebrated General always had his pockets full of deez nuts and was constantly eating them"
@@tazzydevil6638 every man is not once, but is a child by heart
@@enkaphalin1111 I think that could go for most human beings, not just men, lol.
Chopped pecans all the way down (and no syrup) is exactly how my late great-aunt Lydia used to make it, and she was the master baker of the family. I'm sure she'd been making her pecan pies since she was a girl (in Texas) around 1900. Looks like you nailed it again!
I made this for Thanksgiving. Our Thanksgiving dinner was so big and tasty, nobody had any room for dessert. So, after everything was safely stored in the fridge, I slept in on Black Friday, expecting to have some for breakfast. When I did get up...there was only one piece left. I'm glad my kids are now old enough to remember to save a piece for their Daddy. This was a much better pecan pie than any other pecan pie I have ever eaten. I added a lot of extra pecan bits onto the pie crust before pouring in the custard, but the pecans all floated to the top. Still looked beautiful!
From a Texan who has Karo syrup on the shelf at all times, Thank You! I’m gonna give this a whirl for Thanksgiving! And we will see how the fam takes it; because everyone in this family will share their opinion freely… 🙄
Each week I live for the moment Max takes his first bite. I wait with bated breath for a telltale expression that will cue me into his verdict. I’m never disappointed. Love you, Max!
Come for the history, stay for the taste test
Max is going to make the Kellogg video and he won't be able to taste a damn thing.
I need to try this. As a child who enjoyed pecans, I felt so deceived when I first tried pecan pie and learned it was basically just sugar mush with pecans on top. Also, love the Battle Creek shout out. I used to live there and have family that still do. Kellogg was indeed a garbage human and let's not forget Kellogg workers---like the pecan workers once were---are currently on strike.
hmmmm....this is worth CHECKING....
one of the many great things about re-learning american history from independent content creators like you, is that you give us fun facts that the white-washed history curriculum of US public schools would never bring up or recognize. like, celebrating or even remarking at all that an enslaved person invented something, or that a huge strike was run by mostly hispanic women, or talking about the pre-colonization indigenous history of anything at all... you definitely can't get those tidbits from the propaganda i mean textbooks we used in school. great video as always, and thanks for making history so fun and accessible and accurate
Part of the reason why I love your channel so much is because I have dietary restrictions and interestingly enough historic recipes don't have a lot of the ingredients that I can't have in them. That and you're absolutely entertaining to watch.
Ah, pecan pie. The dessert with a million pronunciations, even among household members.
haha that´s right in my home we call it PIE DE PECANAS /p i e d p I k ae n ae s/ LOL
If you've got two people eating a pecan pie, they'll pronounce it three different ways.
I make a REALLY Good Pecan Pie.. people have said it tastes like the Pralines you get in New Orleans...I also add a 1/4 cup of Bourbon to it!!!
As a suggestion try replacing the regular sugar with Brown Sugar..it makes a difference in the taste..and texture and adds flavor to the pecans and filling.
😁
Better yet, sub some of the corn syrup for molasses, is the nom.
I also stir in a couple of tablespoons cocoa powder. Makes an addict out of diners.
Recipe?
This year is my first year making Thanksgiving dinner and deserts after being diagnosed with diabetes. I have adjusted all of my family favorites but pecan pie ... a HUGE family favorite was beyond me. We will be using this one this year and my kids and husband are so excited! It's currently baking in the oven and omg the smell is divine.
Pecan pie is the best. My English grandmother come up with a recipe for my southern-born grandfather that uses sugar instead of corn syrup, so it's not as cloyingly sweet as most. Definitely my favorite dessert by far.
My mother died recently, last weekend in fact, and her signature recipe that she made every Thanksgiving and Christmas was pecan pie. I hadn't gotten around to sitting down with her and asking her to teach it to me before she passed, so I'll have to look around her kitchen and find the recipe card for it and hope I can make it as well as she did. Regardless, it's kind of appropriate that this week's episode is on her most cherished dish, and you're making me smile instead of cry because you're reminding me of her generosity and all the times she's made it for me and my friends.
If you can't find it, look on the Karo syrup bottle. :) But this one today looks tons better!
@@thummumcrysanth I'll probably keep looking for my mom's. It's not really a matter of which one tastes better, it's more a nostalgia thing, so I want to replicate the one she made and not just replace it with a better one.
@@millenniumf1138 I'm so sorry for your loss. I inherited my grandmother's recipe box and I love seeing the handwritten cards and the ingredient spots on the most popular ones!
@@annbrookens945 Thank you. I actually spent quite a bit of time asking for recipes from her and writing them down as she dictated them so I could preserve that part of her, but for whatever reason I never got the pecan pie recipe from her. But yeah, I do love looking at her beautiful cursive handwriting on those recipe cards. I'm going to be putting them in my dad's gun safe.
Guess: "state pie" as in fit to be served at a state dinner, a formal. dinner with presidents or monarchs.
Just FYI: When they were referring that the Pecan Pie could become "a State pie" they were referring to State Fairs. Back in the 1800s thru well into the modern Century State Fairs were very popular. They were a source of gathering during a time when Citizens did not mingle nor gather to celebrate nowhere near as they do today. So State Fairs where a welcome reprieve from the hum-drum of everyday life. Baking contests where one of the high points throughout the State Fairs various other activities/goings-on. Typically, of all the baking contests (pickle, soup, muffin, cake, ect) the pie contests where held in the highest esteem. Thus, the winner of the pie contest was deemed 'State Pie' winner.
I made this pie this year. My husband's favorite pie is pecan pie. He loved it! Even more than the regular pie. Hurray!!!!
pecan pie is one of those things I look forward to eating but then when thanksgiving rolls around, I take a couple bites and I cant eat anymore. I used to be able to handle really sweet desserts when I was younger but I guess as I get older, my tolerance is not as high!!!
Even as i get older and camt have so much sweets i never get tired of pecan pie. I could eat half a pie easy if i didnt stop myself.
I'm the same way, that why key lime is my favorite pie.
A true pecan pie is pecans all the way to the bottom, with just enough of the syrup to hold it together. I have never considered the pies that are syrup mixture with pecans on the top as decoration to qualify.
Yeah, those things are just grossly sweet imitations that exist purely to disappoint you when you accidentally buy a slice thinking it's a proper pecan pie...
This!!!
This just shows how the American food industry went from healthier and better looking food to the super sweet and nauseating foods of today.
“ There are too many pecans in this pie“, said nobody, ever.
@@norwegianboyee It is simply cheaper. And over time more and more gets slowly changed and reduced. so slow you do not even notice it.
A note on the meringue: 1. add a 1/8th teaspoon of cream of tartar 2. Make sure the egg whites are ROOM TEMPERATURE. That's how you get that stiff, glossy, piping meringue.
I have been searching for a recipe that didn’t use Karo for months. First time your channel came up on my Facebook and here it is! Thank you!
since I too hate the overpowering sweetness of regular pecan pie, i always add half a cup of chopped baker's chocolate to the filling, I think it balances out the sweetness nicely
Yummmm me too. And I like to spread out a layer of pecans on the top so they get that toasty flavor
That’s called a Derby Pie in the Louisville KY area
Could you make a peanut pie, with that chocolatey filling?
Google says: How is pecan pronounced?
A lot of people say that southerners pronounce it as "Pa-Kawn” while northerners pronounce it as “PEE-can.” But in a survey which the National Pecan Shellers Association carried out, it was discovered that 70% of northerners and 45% of southerners pronounced it as “PEE-can.”
My Irish coworker had never heard anybody say the word before. He was telling me one day that he had finally tried some "Pee-san" that he had seen being sold around here. It took 10 minutes of questions to figure out he was talking about pecans.
New Englander here, heard it both ways tbh. Same with pray-leens/praw-lens for pralines.
(If it matters, pe-cans/pray-leens)
I have really screwed up English. When it's Pecan Pie I say Pa-kawn but when I'm referring to the nuts themselves I say PEE-can. I do the same thing with caramel and caramel corn. When it's the syrup, Care - uh - mel; but when it's atop popcorn it's car-mel. No idea why besides I grew up all across the country.
Idk about the rest of the South but I'm from the Gulf Coast about an hour away from New Orleans and we've always said it "Pa-Kawn", and I feel like, considering the word origin, New Orleans area is authoritative on the subject, :p
@@LordFlexton funny thing on caramel. I usually say car-mel as that's how I learned it growing up, but now I have to say care-a-mel if I order anything here and mean it to be caramel (like a caramel shot in my coffee); somehow car-mel shot sounds like turbo shot (which, I like my caffeine, but two turbo shots in a med iced coffee is a bit much for me)
Hi. I made this pie today. I came away with a couple bits of knowledge.
1). This recipe is enough for one Marie calendars pie crust. I made twice the amount of dry ingredients but soon realized it would make two pies, so I measured them in half and have a nice starter for my next pie. I also added 3/4 cup chopped pecans into the mix…it didn’t feel like enough with a half cup.
2). Blind baking a crust is an art I have yet to master, the crust slid down a half inch on one side when I took the weighted foil away.
3). A large bag of lentils is a perfect way to weight the crust!
4) I used a half capful of vanilla extract and a full capful of butter extract.
The pie tasted perfect!!!! Almost nailed it except for the crust slipping a bit.
It is rich but not over sweet.
Oh, 5). I used 50% coconut sugar and 50% cane sugar, light brown. No white or brown sugar. They provided the exact amount of sweet and the pie was absolutely fantastic for the switch.
Thanks for the recipe it was a huge hit!!!
Being from Texas and just south of Tyler, I grew up eating the sickly sweet version, which I always thought was too sweet and not pecan enough. This episode was perfect and I want to try the recipe
I was never a fan of pecan pie till I had my brother's friend's grandmother's. She added dark chocolate chips to it. It really mellowed out the sweetness.
I've made it with white chocolate chips!😋
🤢🤢🤢🤮🤮🤮
@@michellej7734 It slaps, try it instead of being a püssy 💀
@@michellej7734 you better go to hospital 🏥
I was worried we wouldn’t get an episode today! Two days in a row with a new episode of Tasting History ❤️
My grandma has been making homemade texas pecan pie all my life. She was born in the 40s and she talks about how her mom and grandma taught her how to cook. She's an excellent baker but she rarely ever needs to use a recipe and her pies are extremely popular with my family and in her community in rural northeast Texas. She also covers the whole top but she chops the nuts and puts them in a pretty thick layer on top but she doesn't do the meringue part so idk if that just became less popular overtime or if that's just not how she likes to cook it. But it's not overly sweet while still being sweet and smooth. This is really a nostalgic episode for me now.
In 1929-30 when my Mom 13-14 years old she worked in a Pecan house, that's what she called it here in Central Texas. She said the shellers had to use paring knives to shell the pecans. She said she would go home after work and her thumbs would be cut up and bleeding. She make 3 dollars a week. Before working in the pecan house she picked cotton all day. They had it really hard back then. My Mom always used Karo syrup to make pecan pies and I'm looking forward to making this recipe to compare. Thank you, I'm a new subscriber.
As someone who lived right outside battle creek, I can't wait for a video on Kellogg. Such an odd duck. If you've never been to battle creek, you have to visit. Whole city smells like cereal
I would love an episode on the history of shoofly pie, my second favorite pie (after Pecan). I've met so many people that have never heard of it.
I like shoofly pie, too. It's a common Pennsylvania Deutch (German, not Dutch) delicacy.
nope, never heard of it at all. Then again, I could tell you the wonders of Applets and Cotlets, and most people would be clueless
Shoo fly is my favorite. I grew up in Pa, Pennsylvania Dutch country near the Amish
Hi Max Miller, have you heard of Kentucky Derby pie? It is delicious. It's like a cross between a pecan pie and a chocolate chip cookie. I don't have a recipe for it. I would love to get a recipe for it. If you come across it please feature it in an episode. When I make pecan pie I use double the nuts that the recipe calls for and make two pies instead of one. Its much better because it's less sweet and much nuttier. Walnut pie can be made with the same recipe as pecan pie. It's really delicious too.
Just went to the store to pick up ingredients for this! If anybody else wants the ingredients list written out:
1 cup whole milk
1 cup brown sugar
3 eggs
1 tablespoon flour
1/2 cup chopped pecans
Pinch of salt
Double all ingredients for a full pie shell
I came here to find this, THANK YOU!
Thank you. Plus pecan halves to cover the top if using, and two egg whites for the meringue.
I’m headed to N.Carolina soon, gonna say “peh-kin” as you did Max and infuriate my in-laws! 🤣🤣🙌🏻💕
That is how we say it.
You're going either to North or South Carolina. There hasn't been a Carolina since 1712.
I hope you aren’t related to me, cause then you should probably expect a disownment with extreme prejudice
@@thesqueedler N. It's short for North Carolina... bless your ❤
As a tarheel, I'm saying, you better NOT! 😁
For thanksgiving every year, I usually make a couple nut pies: pecan, black walnut, or hazelnut.
I have used the recipe on the Karo bottle, but I'd like to try this.
My favorite is the Hazelnut, but the black walnut is so rich just a bite will do ya.
Thought I'd through it out there, as I have never seen anyone else do this, and everyone seems to love them.
I mean if you're sharing recipes, I'm paying attention.
Oooo, I love hazelnuts. Would love to try a hazelnut pie. Great idea, thanks.
I've done a walnut one, but it used molasses (not corn syrup, family allergies) and had more nuts then syrup. I've also had a chestnut pie, that was more like Max's with a custard base.
One of my fav to do is a pumpkin pie that has a sugar, egg, and nuts that you put on top when the pumpkin pie part is half baked so it forms a wonderful top crust and is just about perfect if you have a smaller Thanksgiving and don't want two whole pies with just a few of you.
I love hazelnuts so last year I made hazelnut pie with the same recipe I use for pecan pie. It would have been better if I had chopped the nuts instead of leaving them whole, but it was delicious. I love black walnuts so I will have to try that too.
I always use a mix of 50/50 pecans and walnuts, a splash of bourbon, and more nuts than syrup. Will have to try hazelnuts.
I absolutely LOVE pecan pie. I grew up with pecan trees. & every 7 years we have have a ton to collect & sell & we save some for ourselves.
Picking pecans was like an Easter egg hunt for me as a kid & hasn’t changed much for me as an adult either. I’d honestly be devastated if I ever had to live somewhere without them
My grandparents live in Alabama and have a couple pecan trees in the woods behind their house. Every year, my grandma either mails several gallon sized bags or brings them with when she comes to visit. There’s something about always having fresh pecans on hand, especially when they’re still kinda expensive to buy at the store. We also freeze them so they last even longer. Nuts from over a year ago taste just as good as ones from the current season. I actually love making candied pecans. It’s tastes like a pecan pie bite, just not gooey or syrupy but instead crunchy. I suggest any pecan pie lover try it. 🥰
as a Texan, I'm proud of you
03:04 - The Beginning of the bake
05:10 - The history
11:57 - Returning to the bake
12:58 - Tasting
Thank you for that. Explains much for me. As a Canadian I grew up only hearing about the wonder of tasting pecan pie but never had it. Finally as an adult, I got to go State side and try it only to be sorely disappointed. Even the pecan pies we now have in Canada are so much sweet ick and really lacking in pecan goodness. Your recipe matches my childhood mental picture. I will definitely have to try making it
I know this is a couple years old, but I'd like to add. When Max says the first orchard wasn't planted until the 1800s, that is technically correct, Native Americans didn't plant orchards, they did however manage native growth. Trees were kept spaced apart by removing saplings that tried to spring up, allowing new growth in certain areas, etc to manage the trees as in an orchard. The same for Native Americans in California with oak trees to manage acorn production. While they didn't physically plant trees to produce an orchard, they did manage the forest in a way to establish an orchard for maximum production of the trees.
I'm from Miami and the story there was that Dr. Kellogg retired, I believe at his brothers insistence, to Miami in the 30s. He was a big believer in exercise. Unfortunately for his neighbors he would walk vigorously around the neighborhood in nothing but a diaper type brief. It became so bothersome the authorities there were forced to call his brother in Battlecreek to try to impress upon him that it was unseemly to wear that little in public. This may or may not be true but it's a helluva story.
I don't see much information on that story, but apparently he was big into eugenics and harming the mentally disabled. Far as I can see, he was a crazy bastard and we're better off without him.
Oh no! Do I need to choose between making pumpkin cheesecake and the new pecan pie recipe now?! Maybe I'll just make both🤷♂️
Even the Karo syrup recipe doesn't fill a deep pie dish. That's what I use; I always fill it up with nuts (and sometimes chocolate chips with or without cranberries.) That way the goo just holds the pie together and isn't a separate layer. But I like the idea of making it without the goo at all!
My (ex) in-laws had native pecan trees in Oklahoma. They were smaller and a little more bitter than store-bought nuts. I loved them. They tasted more pecany.
Thanks for another great episode.
So close to a million subscribers.
I'm spreading the word.
Your Pokémon Go aunt, AuntDebra
Make both!! 😄 I love the pumpkin cheesecake combo. I also love pecan pie with bitter chocolate. So hard to choose! I’m excited about this recipe because the syrup version is so sweet that I can only have a tiny pie sliver at a time even though I love it. It’s so good when there’s a layer of nuts at the top that get all toasty 😋
Growing up in Alabama in the 50s we had about 12 pecan trees. I remember shelling bushels of pecans with my family and putting them into fancy cans to send to our northern relatives for Christmas. My favorite is chocolate brownie pecan pie which I make frequently.
I made this recipe for Thanksgiving and it was DIVINE! Everyone loved it! I am generally not a fan of pecan pie because it's so sickly sweet. This amount of sweetness was perfect. Max, thank you for bringing these tasty treasures into our lives!
As a Texan living in another state, this just makes so all that much more excited to go home for Thanksgiving and eat my favorite pecan based treat. Thanks for this.
Really nice recipe! Just have a one request: it would be nice to see a picture of the original text too for these old recipes, even if it might not be legible, but it would be great to see that too along with the typed out recipe :)
We had a pecan tree in our backyard in Dallas Texas. We had a bumper crop almost every year. Mom used the Karo recipe for her pecan pie. Never had a meringu
A shout out to my hometown of Tyler, Texas! My mom and grandma made pecan pie very similar to this style (without the syrup) and we had about 100 or so pecan trees on our farm growing up.
I would love a Native heritage video for the season... Have you ever looked into 3 Sisters Stew? It would be great with some wild rice and the history behind both dishes!
Not an american and never had a Thanksgiving dinner but I love pecans and I make pecan pie for my family for christmas. I will definitely try this recipe this year! Thanks Max!
This recipe came out really well. I kind of like it more than the corn syrup version, which can get chewy. I would have tagged you in an Instagram photo of it, but we ate it too fast! 😜