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Yummy Texas Pecan Pie


  • 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)


  • 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

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


Average Rating:
  • KaththeaWilson
    Jan 18, 2017

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

  • 1914skin
    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
    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
    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
    Dec 31, 1969
    It is a keeper ! It has replaced my receipt .
  • kathle6w
    Dec 31, 1969

    Very good pie

  • LinLov
    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
    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
    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
    Oct 25, 2010

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

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