Bake to impress this holiday season with a recipe that has stood the test of time. Try Pecan Pie from Stout’s Favorites cookbook, p. 43, available via the Internet Archive: https://archive.org/details/StoutsFavoritesFirstEdition/page/n45/mode/2up
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| Pecan Pie Recipe |
The cookbook was published by the Home Economics Club of
Stout State College, 1955, featuring favorite recipes of faculty and students,
and "dedicated to all those people who enjoy preparing and eating good
food.” This recipe was submitted by Mary E. Killian, a faculty
member in the Food and Nutrition Dept., Director of Food Service and the
Cafeteria, and an advisor for the Dietetic Club and Alpha Sigma Alpha during
her time at Stout, ca. 1948-1967.
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| 1955 Tower Yearbook photo, Mary Killian |
According to Killian, “This is a favorite with students
at Stout. Although it is a Southern recipe, it has won the applause of the
Northerner. It is simple in preparation and delectable to eat. One reason I
like it personally is it can be made a day ahead and still retain its perfect
flavor.”
Cooking tips: I used a 10 inch graham cracker pie crust and
lined the bottom and sides with whole, and not chopped, pecans. I used
room-temperature vs. cold butter, and my first four ingredients did not cream
together, the mixture stayed flaky. After I poured my mixture into the pie
crust, the pecans started floating to the top, and more did as the pie was
baking. I freaked out at first, but it worked out in the end with the pecans
lining the top of the pie. When I cut a slice of pie to taste test it, a lot of
the bottom of the crust had disappeared and melded together with the filling. I
have only baked a few pies before this, and rarely eat Pecan Pie, but I think
it turned out pretty good in the end. In the future I will line the pie with
fewer pecans. Bon Appetit!
Pecans lined in pie shell
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| The baked pie, pecans lining the top |
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| The pie, complete with cool whip spread on top. Bon Appetit! |
Discover how cooking and eating food has changed since the
1950s, from the National Museum of American History’s online exhibit “Food:
Transforming the American Table”: https://americanhistory.si.edu/food
By: Julie
Hatfield, Archives Assistant, UW-Stout Archives
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