The Incredibly Simple 94-Year-Old Dessert Recipe I'm Definitely Making for Thanksgiving
If you’re looking for a person who’s a sucker for vintage family recipes, then you’re looking right at him. My family has a book full of heirloom dessert recipes that have been passed down from one generation to another. Maybe now is also a good time to tell you I'm usually the family member at the function doing most of the eating instead of the Thanksgiving cooking. And while I may not be the top draft pick to make any of the treats from our precious family recipe book pages, this year, I thought it could be fun to surprise my loved ones and actually bring something to the table.
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Because I'm not ready to make an entire pecan pie from scratch, a recipe I found for crustless pecan pie (technically called Pecan Pudding on the vintage recipe) from the Instagram account Pas.ttimecook seemed like a great way to get started on my baking adventure. And even though this isn’t one of my family’s recipes, it's one cherished in another loving family and dates back to the '30s, so it felt like it was in keeping with our traditions. Here's how it went when I made the dessert in my kitchen.
Get the recipe: 1930s Pecan Pudding
Ingredients for Crustless Pecan Pie
To make this pecan dessert, you’ll need eggs, corn syrup, melted butter, salt, cream of tartar, pecans, vanilla extract and cake flour.
Related: 85 Favorite Pie Recipes From Apple, Pumpkin, Banana Cream and More
Courtesy of Dante Parker
How to Make Crustless Pecan Pie
True to the name, this recipe is like making a pecan pie but without the crust. Start by whisking the eggs until light and fluffy. Combine corn syrup, sugar and melted butter, then mix with the eggs. Sift flour, salt and cream of tartar and stir that into the mixture. Fold in half the nuts and vanilla extract.
Pour the mixture into a greased loaf pan and sprinkle the remaining nuts on top. Bake at 375° for 35-40 minutes. It should be dry-looking on top, the edges should be set and the center should jiggle slightly when nudged, just like the filling of a pecan pie. Serve warm with whipped cream for an extra indulgent touch, if desired.
Related: How To Make Depression-Era Water Pie
Courtesy of Dante Parker
What I Thought of the Crustless Pecan Pie
The dessert tasted exactly as described: like pecan pie filling! It was very easy to make and even easier to eat. Without the pie crust, you may mistakenly find yourself eating more pie filling than you would if you were eating the actual pie. Be careful out there if you have a sweet tooth. This is a sit in-front-of-the-TV-and-accidentally-eat-the-whole-thing kind of dessert. If I make this one for Thanksgiving, I will have to practice restraint when I'm in the kitchen prepping for dinner, or else the dessert won't make it to the dinner table.
Related: Martha Stewart's Mile-High Apple Pie Recipe
Tips for Making Crustless Pecan Pie
? Add some ice cream or some whipped cream. If you like your pecan pie topped with whipped cream or ice cream, those toppers would also be welcome here.
? Make it your own. In the video, the creator mentions that she sometimes adds butterscotch or chocolate chips to this recipe. Those are fun variations to keep in mind if you want to mix things up.
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