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Homemade pecan pie in a scalloped pie plate

Depression Era Prize Winning Pecan Pie Recipe

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This authentic 1931 prize-winning pecan pie features a lighter, custard-style filling made with Karo corn syrup, thickened with flour, and lightened with beaten egg whites; a Depression-era technique that creates a delicate texture unlike standard pecan pie recipes. The addition of warm spices and lemon juice produces a balanced, less-sweet pie that slices beautifully and showcases the pecans perfectly.

  • Total Time: 60 minutes
  • Yield: 8 slices 1x

Ingredients

Units Scale
For the Filling:
  • 2 cups Karo corn syrup (light or dark, though light was more common in 1931)
  • Juice of 1 lemon (about 2-3 tablespoons)
  • 2 tablespoons flour mixed with a little cold water (to make a smooth paste)
  • 2 tablespoons melted butter
  • 1.5 teaspoons nutmeg
  • 1.5 teaspoons cinnamon
  • 3 egg yolks (reserve whites)
  • 1.5 cups granulated sugar
  • 3 egg whites, beaten stiff with a little salt
  • 1 cup pecans (for sprinkling on top)
For the Crust: 1 unbaked 9-inch pastry shell (homemade or store-bought)

Instructions

  1. Prepare the pastry shell: Line a 9-inch pie pan with your pastry crust and refrigerate while you make the filling.
  2. Prepare the flour paste: Mix 2 tablespoons flour with 2-3 tablespoons cold water until you have a smooth, lump-free paste. Set aside.
  3. Combine the base ingredients: In a large mixing bowl, add 2 cups of Karo corn syrup and the lemon juice.
  4. Add the flour paste and butter: Stir in the flour-water paste until well combined. Add the 2 tablespoons of melted butter and mix until thoroughly combined.
  5. Add spices: Mix in the nutmeg and cinnamon, stirring until evenly distributed.
  6. Beat the egg yolks with sugar: In a separate bowl, whisk the 3 egg yolks with 1.5 cups granulated sugar until the mixture is thick and pale yellow in color.
  7. Combine egg mixture with syrup base: Add the egg yolk-sugar mixture to the Karo syrup mixture and stir well.
  8. Beat the egg whites: In a clean, dry bowl, beat the 3 egg whites with a pinch of salt until stiff peaks form. They should stand straight up when you lift the beaters.
  9. Fold in egg whites: Gently fold the beaten egg whites into the filling mixture until just combined. Don’t overmix—you want to keep the air in the whites.
  10. Fill the pie shell: Pour the filling into your unbaked pastry shell.
  11. Add pecans: Sprinkle or arrange the 1 cup of pecans evenly over the top of the filling.
  12. Bake: Place in a slow oven (325°F) and bake for 35-45 minutes, or until the filling is set around the edges but still has a slight jiggle in the center.
  13. Cool completely: Remove from oven and let cool at room temperature for at least 3 hours before slicing. The filling will continue to set as it cools.

Equipment

Notes

  • Karo Syrup Choice: Light Karo syrup was more common in 1931 recipes and creates a lighter-colored filling. Dark Karo adds a deeper molasses flavor and was also popular during the Depression era.
  • Toasting Pecans: For deeper flavor, toast the pecans at 350°F for 5-6 minutes before sprinkling on top.
  • Testing Doneness: The pie is ready when the edges are set and puffed slightly, but the center still jiggles gently when you shake the pan.

Nutrition

  • Serving Size: 1 slice
  • Calories: 471
  • Sugar: 52.4g
  • Fat: 13g
  • Saturated Fat: 3.3g
  • Carbohydrates: 85g
  • Fiber: 1.6g
  • Protein: 3.8g

Find it online: https://recipe-rewind.com/1931-depression-era-prize-winning-pecan-pie/

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