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–+ servings
Texas Pecan Pie
Texas Pecan Pie is a classic Southern dessert that embodies the rich traditions of American comfort baking. Known for its gooey, caramel-like filling and crunchy toasted pecans, this pie has long been a staple on holiday tables and at family gatherings across the South. Its origins are closely tied to the abundance of native pecans in Texas, making it a regional favorite that spread across the country. The balance of sweet syrup, vanilla, and earthy pecans creates a decadent flavor that pairs perfectly with whipped cream or vanilla ice cream. This recipe offers a straightforward, traditional method, ensuring the timeless texture and flavor that pecan pie lovers cherish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Southern
Servings 8
Calories 480 kcal

Ingredients
  

  • 3 eggs (slightly beaten)
  • 1 dash salt (about 1/8 tsp)
  • ½ cup sugar
  • 1 cup dark corn syrup (such as Karo)
  • 1 tbsp pure vanilla extract
  • ¾ to 1 cup pecans (chopped )
  • 1 9-inch pie crust (ready-made or homemade)

Instructions
 

Step 1: Prepare the Filling

  • Slightly beat the eggs in a medium bowl.
  • Add salt, sugar, dark corn syrup, and vanilla extract.
  • Stir until thoroughly combined.

Step 2: Add Pecans

  • Fold in the chopped pecans last, ensuring even distribution.

Step 3: Prepare the Crust

  • Use a ready-made 9-inch pie crust (such as Mrs. Smith’s or Pet Ritz), or prepare your own from scratch.
  • Place crust into a pie pan and crimp the edges if desired.

Step 4: Bake the Pie

  • Preheat oven to 400°F (200°C).
  • Bake pie at 400°F for 15 minutes.
  • Reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes longer.

Step 5: Test for Doneness

  • Insert the tip of a silver knife into the center.
  • If the knife comes out clean, the pie is ready.

Step 6: Cool and Serve

  • Allow pie to cool before slicing.
  • Serve with whipped cream or vanilla ice cream.

Tips

  • Use dark Karo syrup for deeper caramel/molasses notes; light syrup yields a milder flavor.
  • Lightly toast pecans before adding for extra aroma and crunch.
  • For a fuller nut texture, use whole pecan halves on top and chopped pecans in the filling.
  • Substitute brown sugar for white sugar to increase butterscotch flavor.
  • Add 1–2 tablespoons of melted butter if you prefer a richer custard.
  • Splash in bourbon (1 to 2 teaspoons) for a classic Southern variation.
  • Shield crust edges with foil if they brown too quickly while baking.
  • Let the pie cool completely before slicing to ensure clean cuts and set filling.
  • Serve with whipped cream or vanilla ice cream for an indulgent finish.
  • Use a homemade pie crust if desired, though readymade crust works fine (as the card notes).

Nutrition

Calories: 480kcalCarbohydrates: 63gProtein: 5gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 5.5gTrans Fat: 0.2gCholesterol: 70mgSodium: 210mgPotassium: 140mgFiber: 2gSugar: 47gVitamin A: 150IUCalcium: 40mgIron: 1.5mg
Keyword classic dessert, heirloom recipe, holiday baking, pecan pie, southern dessert, sweet pie, thanksgiving, vintage
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