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

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5 11 14
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 8 servings

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)

Nutritional Facts

1 piece: 543 calories, 20g fat (5g saturated fat), 84mg cholesterol, 215mg sodium, 93g carbohydrate (36g sugars, 2g fiber), 5g protein

Directions

  1. 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.
  2. 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.
Originally published as Texas Pecan Pie in Taste of Home June/July 2008, p34


Reviews for Yummy Texas Pecan Pie

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
1914skin
Reviewed Nov. 9, 2015

"I have a 9" stoneware pie plate and the filling barely met the halfway mark!!! Will have to double the ingredients next time, there will be a next time ..... it was very yummy"

MY REVIEW
I_Fortuna
Reviewed Oct. 21, 2015

"I have made this pie with sugar free maple syrup and Splenda. Hubby could not tell the difference. It is delicious and guilt free (almost)."

MY REVIEW
Sandyc6348
Reviewed Nov. 19, 2014

"I have made this with 2/3 cup of bisquick. Bisquick will serve as a crust. Bake in a deep dish pie plate. On another note, do 1 cup of bisquick, small can coconut, large can crushed pineapple, and bake in a 9X9" pan. This is really good too. DO NOT wisk or beat. Stir, your filling will be better. You want to take out of the oven when your pie still jiggles in the middle."

MY REVIEW
marilyn steadman
Reviewed Dec. 2, 2013

"It is a keeper ! It has replaced my receipt ."

MY REVIEW
kathle6w
Reviewed Nov. 6, 2013

"Very good pie"

MY REVIEW
LinLov
Reviewed Dec. 22, 2012

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

MY REVIEW
s_pants
Reviewed Nov. 26, 2012

"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."

MY REVIEW
afreud
Reviewed Dec. 18, 2011

"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!"

MY REVIEW
veedwa9
Reviewed Oct. 25, 2010

"great recpie need no changes man of little wrods. thanks for sharing it."

MY REVIEW
megnicholl
Reviewed Nov. 28, 2009

"Outstanding pie. It was a big hit at our Thanksgiving feast."

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