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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)
MY REVIEW
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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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