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Texas Pecan Pie

 Texas Pecan Pie
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
6-8 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water
  • 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 McCormick® Pure Vanilla Extract
  • Pinch salt


  • 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.
  • 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.
  • In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt
  • until well blended. Pour over pecans.
  • 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.

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Texas Pecan Pie (continued)

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.