Surprisingly, pecan pie is a relative latecomer to the Southern table. Recipes for milk-custard-based pecan pies can be found as early as 1886, but it wasn't until the 1930s when promotional recipes for a syrup-based pecan pie appeared on the labels of Karo syrup bottles that its popularity soared. Twenty years later, Marion Brown's landmark Southern cookbook proclaimed it "the South's most popular pie." Our latest twist? A stellar riff on the flavors of German chocolate cake, for which the Lone Star State also claims bragging rights.