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Texas Pecan Pie Recipe

Texas Pecan Pie Recipe photo by Taste of Home

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This ooey, gooey pie’s luscious and creamy filling offers that good old familiar flavor so many have come to love!—Laurel Leslie, Sonora, California

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Texas Pecan Pie Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 8 Servings

20 60 80

Ingredients

1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 inches)

Directions

In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into pastry shell. Cover edges with foil.
Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 543 calories, 20 g fat (5 g saturated fat), 84 mg cholesterol, 215 mg sodium, 93 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Texas Pecan Pie in Taste of Home June/July 2008, p34

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Reviews for Texas Pecan Pie

Texas Pecan Pie

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Reviewed on Dec. 22, 2012 by LinLov

It was so good..everytime I walked by it I would have small bite...had put it out of sight !!!

Reviewed on Nov. 26, 2012 by s_pants

I was told this was the best pecan pie they had ever had....and it is very good! It is VERY sticky, though and I floured both sides of the crust, too. Maybe next time I will "extra" flour and see if that helps it come out of the pie plate better. I used a refrigerated crust which said glass plate was recommended, but I did not use glass....so that might help, too.

Reviewed on Dec. 18, 2011 by afreud

I loved this recipe and it has been talked about to this day, the only thing I did the second time is add a little more flour as the first time it was a little runny....over all great recipe!