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

Yummy Texas Pecan Pie Recipe

Read Reviews (5)
4.73 5
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 equals 543 calories, 20 g fat (5 g saturated fat), 84 mg cholesterol, 215 mg sodium, 93 g carbohydrate, 2 g fiber, 5 g 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

Nutritional Facts

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

Reviews for Yummy Texas Pecan Pie(5)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 2, 2013

It is a keeper ! It has replaced my receipt .

MY REVIEW
Reviewed Nov. 6, 2013

Very good pie

MY REVIEW
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
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
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!

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