Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.
1 CUP OF PECAN HALVES
1 BASIC PIE CRUST, UNBAKED
1 EGG + 3 EGG WHITES
1 CUP OF LIGHT CORN SYRUP
1/3 CUP OF PACKED DARK BROWN SUGAR
FULL RECIPE —> HTTPS://CANUSTILLHEARME.NET/PECAN-PIE-RECIPE/
or Watch MCCN’s Editor’s Recipe: