Pecan Pie – Jorgensen

Pecan Pie

This Pecan Pie recipe comes from the Jorgensen Collection from Shreveport, LA.  The recipe card indicates that the recipe comes from the Pots, Pans, and Pioneers III cookbook, a cookbook from the Louisiana Chapter 24 of the Telephone Pioneers of America. 

This pecan pie embraces a touch of tradition with a unique twist. This version, unlike typical pecan pie recipes, incorporates a touch of flour within its rich, buttery filling. The addition of flour creates a delightful contrast of textures, adding a subtle, almost velvety layer to the usual gooey sweetness.

The pie begins with a flaky, golden-brown crust, embracing a generous quantity of pecans bathed in the signature pecan pie filling. The filling is a symphony of flavors, including sugar, vanilla, Karo syrup, and pecans, creating a perfect balance between sweetness and depth. Including flour adds a unique dimension, transforming the filling into an even richer, more satisfying experience.

Pecan Pie - Jorgensen

Pecan Pie
A vintage handwritten recipe card for Pecan Pie from the Jorgensen collection. This Pecan Pie recipe has flour as an ingredient, which is slightly different than the typical pecan pie recipe.
Print Recipe


  • 3 eggs
  • 1 cup sugar
  • 1 cup white Karo
  • 1 1/2 cup chopped pecans
  • 2 tbsp flour
  • 1 tsp vanilla


  • Mix all ingredients, pour into a 9-inch pie shell or one 12-inch tart shell.
  • Bake at 350 degrees fro 50 minutes.

Kitchen Helper 2

Retro Mixing Bowls
Large Mixing Bowl
Pie Plate 1
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Pecans, Pecans Pie


A note on the card says this recipe is from Pots and Pans III. 

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