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Texas Pecan Pie Recipe
Texas Pecan Pie Recipe photo by Taste of Home

Texas Pecan Pie Recipe

Publisher Photo
I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.—Michelle Shockley, Witchita, Kansas
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water
  • FILLING:
  • 1-1/4 cups chopped pecans
  • 1 cup plus 1 tablespoon light corn syrup
  • 3 eggs
  • 1/2 cup plus 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • Pinch salt

Nutritional Facts

1 serving (1 slice) equals 466 calories, 23 g fat (4 g saturated fat), 80 mg cholesterol, 151 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside.
  3. In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
  4. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes our clean. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Texas Pecan Pie in Taste of Home February/March 2005, p59

Nutritional Facts

1 serving (1 slice) equals 466 calories, 23 g fat (4 g saturated fat), 80 mg cholesterol, 151 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Texas Pecan Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 26, 2011

Best Pecan Pie I ever made. I did use a store bought pastry crust to save time. The filling set up perfectly and the light syrup added just the right sweetness.

MY REVIEW
Reviewed Mar. 22, 2010

I had to make it into 2 small pies. I believe it is for a deep dish if you don't make your own.

MY REVIEW
Reviewed Nov. 11, 2009

This is a very good and fairly simple recipe. I would use a frozen pie crust if I was in a pinch for time. Other wise very good recipe.

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