Texas pecan pie is a delicious dessert that’s perfect for any occasion.
Because although it’s most often associated with the holidays, pecan pie can be enjoyed year-round.
Originating in the Lone Star state, this delectable treat has become a favorite for many Americans.
And between Paula Deen’s pecan pie and pecan pie cobbler, there’s plenty of recipes to choose from.
But I think this Texas pecan pie beats them all!
So next time you’re looking for a delicious dessert, be sure to try it. You’ll be floored at how good it is.
Easy Texas Pecan Pie Recipe
Pecan pie is a staple of southern baking, and no one does it better than the Texans.
This rich and decadent dessert features a flaky crust filled with a gooey filling.
It’s made from light corn syrup, sugar, eggs, and, of course, pecans.
The key to a perfect pecan pie is in the balance of sweetness and bitterness, and this amazing recipe does just that.
Plus, it’s incredibly easy to make, so you don’t have to be a Michelin-level pastry chef to do it.
The result is a pie that is simultaneously rich and nutty, sweet and sticky, and altogether irresistible.
Without further ado, let’s get into some tips and tricks for getting that perfect pie, and discuss the yummy recipe.
Tips for the Best Pecan Pie
- Use fresh, quality ingredients. This is especially important for the pecans. Old nuts can make the pie taste bitter.
- Toast the pecans before adding them to the filling. This will bring out their flavor and prevent them from sinking to the bottom of the pie.
- Be careful not to overcook the filling. The filling should be thick and gooey, not dry or crumbly.
- Let the pie cool completely before slicing into it. This will help prevent the filling from oozing out.
- Don’t be afraid to add a little bourbon to the filling. It will give the pie a warm, rich flavor.
- Don’t over-bake the pie, otherwise, the pecans on top will burn. This gives off a bitter taste.
- Use aluminum foil to cover the pie while baking to prevent burning. It also helps with baking being more even.
- Don’t chop up the pecans too much for the best texture.
- Make sure the eggs are at room temperature before beating.
- Serve with some whipped cream or ice cream. Be sure to do it when the pie is chilled, otherwise, it will melt on the crust and make the whole pie very soggy and moist.
- Brush the inside of the pie crust with some egg to prevent the filling from leaking out. The eggs help to seal it more firmly.
How to Make Ahead
If you’re having a big celebration, or simply want to make one or multiple batches ahead of time, here’s how you need to do it.
To ensure that all flavors and textures are preserved, prepare it 1-3 days in advance, but not longer. There are two ways to go about it.
First, you can prepare the pies according to the recipe, and bake them.
Once baked, let it completely cool down.
Be sure to cover it with aluminum foil or plastic wrap before putting it in the fridge.
Once you want to eat it, let it sit at room temperature for one hour before serving.
The second option is to store everything separately before baking.
Make the pecan filling, without adding the nuts, and store it in a bowl or airtight container.
Do the same with the pie crust. Once you’re ready to bake, just assemble everything, add the chopped nuts, and bake.
Or, if you’d prefer freezing the pie, check out the instructions in the next section.
How to Freeze Pecan Pie
I always make a double or triple batch because this pie is just that good.
I like to always have it ready for when my cravings set in.
However, to make sure that all flavors are preserved, you need to be sure to freeze the pie properly.
The most important thing to do before freezing is to let the pie completely cool down.
Next, wrap the pie in aluminum foil or plastic wrap.
Grab a freezer-friendly Ziploc bag or an air-tight container and place the pie inside. Seal it well and pop it in the freezer.
As a rule of thumb, don’t let it sit in the freezer for longer than 3 months.
When you want to thaw it, I recommend leaving it in the fridge for a couple of hours or overnight.
Before cutting and serving, make sure that the pie is at room temperature.
Serve with some ice cream or whipped cream, and enjoy this amazing dessert!
More Pie Recipes You’ll Love
Sweet Potato Pie
McCormick Pumpkin Pie
Patti Labelle’s Sweet Potato Pie
Amish Sugar Cream Pie
Shoofly Pie
Texas Pecan Pie (Best Recipe)
4
servings30
minutes40
minutes300
kcalThis Texas pecan pie recipe is too good to pass up! Learn how to make it, plus, get tips for the very best pecan pie.
Ingredients
1 cup 1 all-purpose flour
1/4 teaspoon 1/4 salt
3 tablespoons 3 cold water
1/2 cup 1/2 shortening
- For the filling:
3 large 3 eggs
1-1/4 cup 1-1/4 chopped pecans
1 cup 1 + 1 tablespoon light corn syrup
1/2 cup 1/2 + 1 tablespoon sugar
1/2 tablespoon 1/2 vanilla extracts
A pinch of salt
Instructions
- Grab a big bowl and combine the flour and salt. Mix it well so that everything is evenly distributed.
- Add the shortening until you get a crumbly texture of the dough.
- Slowly start adding cold water. Use a form to toss it around until you form an even ball.
- Rill out the dough until it’s around 9 inches in diameter.
- Grab a pie plate and transfer the rolled dough to it. Be sure that the crust is around half an inch wider than the pie plate.
- Once it’s done, flute the edges and sprinkle in pecans.
- Grab a small bowl and add the corn syrup, eggs, vanilla, sugar, and salt. Beat well until everything is smooth and homogenous.
- Pour the mixture over the pecans, making sure that it’s distributed evenly.
- Put it in the oven and bake at 350 degrees Fahrenheit for around 45-50 minutes. To make sure it’s fully done, grab a knife or fork and pierce the middle of the pie. If the knife comes out clean, that means that the pie is ready.
- Cool it on a wire rack before cutting and serving.
