Texas Pecan Pie Recipe

4.5 4 7
Texas Pecan Pie Recipe
Texas Pecan Pie Recipe photo by Taste of Home
Publisher Photo

Texas Pecan Pie Recipe

Read Reviews
4.5 4 7
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

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

Directions

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.
Originally published as Texas Pecan Pie in Taste of Home February/March 2005, p59

Nutritional Facts

1 slice: 466 calories, 23g fat (4g saturated fat), 80mg cholesterol, 151mg sodium, 62g carbohydrate (37g sugars, 2g fiber), 6g protein.

  • 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
  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

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Reviews forTexas Pecan Pie

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juliannebrewer User ID: 1712935 238079
Reviewed Nov. 25, 2015

"Always turns out perfect. It's the best pecan pie I've ever tasted!"

MY REVIEW
Eyetogo User ID: 6357548 131073
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
Tennessee Momm User ID: 4848549 131949
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
lexusmercedes User ID: 4386166 145580
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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