Delight in a slice of America: The rich history and alluring taste of pecan pie

Its appearance and taste, which are sweeter and often described as buttery, are similar. Pecans were a significant part of the diet of the Native Americans and, later, the European colonists.

The origins of the recipe for pecan pie, a cake with pecans, remain obscure. The first printed recipe, similar to today's version, dates back to 1898. It was published in a church cookbook from Saint Louis, submitted by a Texan housewife. However, the delicacy gained immense popularity in the 1920s when its recipe started featuring on the packaging of Karo corn syrup, still considered a crucial ingredient of pecan pie.

Over time, the pie has become a fixture on Thanksgiving and Christmas menus. But Americans often prepare it simply because it's delicious and easy to make.

Pecans are worth considering because they pack a significant nutritional punch. Among other nuts, they notably contain a high content of unsaturated fatty acids (comprising up to 75 percent of their composition), particularly linoleic and oleic.

Linoleic acid helps maintain the balance between "good" and "bad" cholesterol, reduces the risk of cardiovascular diseases, fortifies the body's immunity, and inhibits the growth of cancer cells, helping prevent various cancers, such as breast, colon, lung, or liver. Oleic acid helps to lower blood pressure and the level of "bad" LDL cholesterol, benefits the circulatory and digestive systems, and positively affects the skin, accelerating its regeneration and rebuilding the lipid coat. This compound also supports the nervous system, promotes healthier vision, fights allergies, and prevents fat accumulation, aiding in the fight against obesity.

Pecans are an excellent source of dietary fiber, especially soluble fractions. They also contain phenolic compounds and flavonoids, which exhibit potent antioxidant activities, protecting against oxidative stress and, consequently, the onset of cardiovascular diseases or cancers. Pecans also house substantial amounts of plant sterols, providing similar protections.

Renowned for being incredibly easy, we'll start by preparing the base for our pecan pie – the shortcrust pastry. Sift a little less than 1.8 cups of flour, then add your crumbled, well-chilled butter (0.8 cup) and chop these together until combined. Once done, form a mound with a dent in the middle and place the egg yolk. Add cream (two tablespoons) and a sprinkle of salt, and knead into a smooth dough, infusing some ice-cold water if needed.

Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least half an hour. When ready, roll it out on a floured board, flip it into a round tart tin, fill the base and sides, and trim any excess dough. Use a fork to prick the base before putting it into a preheated oven at 392 degrees Fahrenheit. After 10 minutes, remove it and allow it to cool.

Now for the filling. Roughly chop 2.5 cups of pecans and distribute them evenly over the pastry. In a large bowl, mix the following ingredients: three large eggs, dark Karo corn syrup, cane sugar (half a cup), melted, slightly cooled butter (four tablespoons), vanilla extract (1.5 teaspoons), refined salt, and ground cinnamon (half a teaspoon each). Once these ingredients are thoroughly mixed, pour the mixture over the nuts.

Bake the pecan pie for 50-55 minutes at 356 degrees Fahrenheit. Cover the pie with aluminum foil after about 20 minutes to prevent the edges from burning. Although the pie is usually served after cooling, many Americans also enjoy it warm, topped with whipped cream or vanilla ice cream.