Texas Pecan Pie Recipe

Introduction

Texas Pecan Pie is a classic Southern dessert known for its rich, gooey filling and crunchy pecan topping. This recipe combines a buttery crust with a sweet, nutty filling that makes every bite irresistible. Perfect for holidays or any special occasion.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups Texas pecan halves

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Line the crust with foil or parchment paper, fill with pie weights (or dry beans/rice), and bake for 10 minutes. Remove and let it cool. Place the dish on a baking sheet to catch any drips.
2. Step 2: In a large mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined.
3. Step 3: Stir in the pecan halves until they are well coated in the filling mixture.
4. Step 4: Pour the pecan mixture into the cooled pie crust, spreading the pecans evenly across the top.
5. Step 5: Bake the pie for 50 to 55 minutes, until golden brown and slightly puffed. The edges should be set while the center still has a gentle jiggle. If the crust edges brown too quickly, tent them with strips of foil during the last 20 minutes of baking.
6. Step 6: Remove the pie from the oven and place it on a wire rack. Let it cool completely, at least 2 hours, so the filling can fully set.
7. Step 7: Slice and serve at room temperature or lightly warmed. Optionally, top with whipped cream or a scoop of vanilla ice cream.

Tips & Variations

• For a deeper flavor, toast the pecans lightly before adding them to the filling.
• Use a homemade pie crust for a flakier, buttery base.
• If you prefer a sweeter pie, increase the brown sugar by 2 tablespoons.
• Cover the crust edges earlier if your oven runs hot to prevent burning.

Storage

Store leftover pecan pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pie crust instead of fresh?

Yes, frozen pie crusts work well. Just thaw according to package instructions before prebaking.

How can I tell when the pecan pie is done baking?

The edges should be set and golden, while the center still has a slight jiggle when gently shaken. It will firm up as it cools.

Texas Pecan Pie Recipe

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★★★★★

4.9 from 109 reviews

This classic Texas Pecan Pie recipe features a rich, buttery filling loaded with crunchy Texas pecan halves baked to golden perfection in a flaky pie crust. Perfect for holidays or any special occasion, this traditional southern dessert balances sweet corn syrup, brown sugar, and toasted pecans into a luscious, crowd-pleasing treat.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Filling

• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups Texas pecan halves

Instructions

1. Prepare the Crust: Preheat your oven to 400°F. Place the pie crust into a 9-inch pie dish and crimp the edges. Line the crust with foil or parchment paper, fill with pie weights (or dry beans or rice) to prevent shrinking, and bake for 10 minutes. Remove the weights and foil, then let the crust cool. Place the pie dish on a baking sheet to catch any drips during baking.
2. Mix the Filling: In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and completely combined.
3. Add Pecans: Stir the Texas pecan halves into the filling mixture, ensuring they are well coated and evenly distributed.
4. Assemble the Pie: Pour the pecan filling into the cooled pie crust, spreading the pecans evenly across the surface.
5. Bake the Pie: Place the pie in the preheated oven and bake for 50 to 55 minutes, or until the pie is golden brown and slightly puffed. The edges should be set and the center should have a gentle jiggle when done. To prevent the crust edges from over-browning, tent them with foil strips during the last 20 minutes of baking if needed.
6. Cool Completely: Remove the pie from the oven and set it on a wire rack to cool for at least 2 hours. This cooling period allows the filling to fully set for clean slicing.
7. Serve and Enjoy: Slice the pie and serve at room temperature or slightly warmed. Optionally, top with whipped cream or a scoop of vanilla ice cream for added indulgence.

Notes

• Using room temperature eggs helps create a smooth filling by blending more evenly.
• To prevent the crust edges from burning, keep an eye during baking and cover with foil if they brown too fast.
• Allow sufficient cooling time to ensure the pie filling firms up properly for neat slices.
• Texas pecans can be toasted lightly beforehand to enhance nutty flavor if desired.
• For variation, try adding a splash of bourbon or a pinch of cinnamon to the filling.

Keywords: Texas Pecan Pie, pecan pie recipe, southern dessert, holiday pie, pecan dessert