ONCE UPON A CAPPADONA PECAN PIE
Pumpkin pie may be the belle of the ball at Thanksgiving, but our Cappadona Pecan Pie never goes out of season. Unlike its gourdie friend that trends out faster than cold turkey, Cappadona Pecan Pie is a year-round classic.
The American-born dessert’s origins date back to the late 19th century, and the recipe has remained largely unchanged since its creation. Here’s a look into the origins of pecan pie and how it’s climbed to a position of prominence on Thanksgiving tables across the country. The earliest printed pecan recipes began popping up in Texas cookbooks in 1870s and 1880s; but the recipe that most closely resembles what we know today as pecan pie was published in 1898 in a church charity cookbook in St. Louis, but it was sent in by a Texas woman. Is it any wonder it's so darn tootin' good?!
As with any classic dish, near-countless variations have emerged. Popular additions to the traditional pecan pie include bourbon, whiskey, shredded coconut, and chocolate. There are also pecan pie-cheesecake hybrids, pecan hand pies, and healthier versions involving Mesquite Bean Flour or brown sugar sometimes serve as a substitute for the corn syrup, an ingredient that’s gotten a bad rap from nutrition advocates in recent years.
Since the recipe for pecan pie is so simple, there are really no stark regional divides when it comes to method or ingredients. Sweetness, however, is a different story: Generally, South Texans prefer our pies on the sweeter side, relaying an old Southern baker’s credo that a pie should be “sweet enough so that the fillings in your teeth hurt.”