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 12 15
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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


  • 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.


  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

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KaththeaWilson User ID: 8658696 259887
Reviewed Jan. 18, 2017

"Fantastically quick & easy to assemble, and as it states...yummy!"

1914skin User ID: 8300958 237009
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"

I_Fortuna User ID: 8342880 235356
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)."

Sandyc6348 User ID: 6239356 173069
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."

marilyn steadman User ID: 2698160 156905
Reviewed Dec. 2, 2013

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

kathle6w User ID: 7080278 173735
Reviewed Nov. 6, 2013

"Very good pie"

LinLov User ID: 6785037 156903
Reviewed Dec. 22, 2012

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

s_pants User ID: 174050 92561
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 that might help, too."

afreud User ID: 4063247 177346
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!"

veedwa9 User ID: 5354053 156902
Reviewed Oct. 25, 2010

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

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