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

Yummy Texas Pecan Pie Recipe

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

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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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