Part 4/5:
Meringue: A Sweet Finishing Touch
True to the original 1914 recipe, a simple meringue is made from egg whites and sugar. This meringue is piped onto the pie, offering a delightful texture contrast to the smooth custard underneath. To achieve a perfectly browned meringue, the pie can either be returned to the oven or, for those with a culinary torch, finished off with a quick caramelization that adds an impressive visual and flavor element.
A Culinary Legacy Worth Trying
Despite being over a century old, this pecan pie recipe has shown that it can outshine many of its modern counterparts. With its authentic flavors and textures, it is not only a testament to the culinary skills of the early 20th century but also a perfect addition to any holiday table.