I usually add 1 tablespoon of all purpose flour but you can skip that if you don’t want to add this. But I add this because flour helps in binding all the ingredients together because it’s something like a custard. Now keep mixing these ingredients with a wisk as you keep on adding things.
After you have mixed up all the ingredients, you’ve got to add some chopped pecans in that. Mix it all up properly and then pour all this into a pastry pie crust. Then to add some dressing put some pecan halves on to all that and then put it in a preheated oven at 350 degree Fahrenheit. Let it bake for 45 to 55 minutes.
After that let it cool down and voila! You have your pecan pie ready to serve!
Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.
Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.
Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by the Native American Quinipissa and Tangipahoa tribes. Claims have also been made of pecan pie existing in the early 1800s in Alabama, 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 a pecan custard pie recipe published in Harper’s Bazaar in 1886.Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.