Easy Texas Pecan Pie Recipe

With only 15 minutes of prep, this Texas pecan pie has chopped pecans throughout the sweet egg-based filling and whole pecans arranged on top. The combination creates a soft, custardy filling with a golden, flaky crust. My Sweet Potato Pie is another Southern dessert worth saving for your next gathering.

The History of Texas Pecan Pie

Pecans have deep roots in Texas and the American South, but pecan pie didn’t always have the sweet, gooey filling we know today. Early recipes appeared before corn syrup became closely associated with the dessert.

A Texas pecan pie recipe from 1914 used pecans in a custard-style filling, and other early versions combined ingredients such as eggs, milk, sugar, and pecans. Corn syrup became common in later recipes, along with variations made with maple syrup, honey, or molasses.

Modern pecan pie typically combines eggs, butter, pecans, sugar, and syrup. This Texas version uses light corn syrup with brown sugar, butter, eggs, and vanilla, plus cornstarch to help thicken the filling as it bakes. If you enjoy Southern custard-style desserts, my Buttermilk Pie has a creamy filling baked in a flaky crust.

Ingredients

• Pie crust – 1 (9-inch), thawed. Let the crust thaw completely before adding the filling. A fully thawed crust is easier to handle and ready to bake once the pie is assembled.
• Unsalted butter – 2 tablespoons, softened. Softened butter blends more easily with the light brown sugar and cornstarch at the beginning of the recipe.
• Light brown sugar – 1 cup. Its caramel flavor pairs well with the pecans and adds a richer sweetness to the filling.
• Cornstarch – 1 tablespoon. It helps the filling thicken and set without becoming too loose after the pie cools.
• Eggs – 5 large, at room temperature. They help the filling set and give pecan pie its soft, custardy texture.
• Light corn syrup – 1 cup. It gives the filling its gooey consistency and has a milder flavor than dark corn syrup.
• Pecans – 2 cups. Chop 1 cup for the filling and leave 1 cup whole for the top. The chopped pecans spread the crunch throughout the filling, and the whole pecans create the classic top.

How to Make Texas Pecan Pie

1. Preheat the oven: Preheat the oven to 425°F.
2. Prepare the crust: Prepare a homemade pie crust or have a thawed store-bought crust ready for the filling.
3. Blend the butter mixture: In the bowl of a mixer fitted with the paddle attachment, blend the softened butter, brown sugar, salt, and cornstarch on low speed until combined.
4. Mix the eggs and syrup: With the mixer running, add the eggs one at a time and mix until combined. Break up any remaining lumps of cornstarch as you mix. Add the light corn syrup and vanilla and mix until combined.
5. Assemble the pie: Spread the chopped pecans over the bottom of the thawed pie crust. Pour the filling over the pecans, then arrange the whole pecans on top.
6. Bake the pie: Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and loosely cover the pie with foil. Continue baking for 30–40 minutes, or until the edges are set and the center is slightly jiggly but firm, not liquid.
7. Cool the pie: Remove the pie from the oven and let it cool before serving or storing. The filling will firm as it cools.
   Note: If using a glass pie pan, allow an additional 10–15 minutes at 350°F. If the center is still runny, return the pie to the 350°F oven and continue baking until set.

FAQ About Texas Pecan Pie

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5 from 5 votes

Easy Texas Pecan Pie Recipe

Rich and gooey with crunchy pecans on top, Texas Pecan Pie has a custard-style filling made with brown sugar and light corn syrup in a flaky crust.

Course:Dessert

Cuisine:American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories580.1 kcal

Author Valentina Dimitrova

Cost $ 1.15 per slice

Equipment

• oven
• mixer

Ingredients

• 1 9-inch pie crust – thawed
• 2 tablespoons unsalted butter – softened
• 1 cup light brown sugar
• ¼ teaspoon salt
• 1 tablespoon cornstarch
• 5 large eggs – at room temperature
• 1 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 2 cups pecans – half chopped and half whole

US Customary - Metric

Instructions

• Preheat the oven: Preheat the oven to 425°F.
• Prepare the crust: Prepare a homemade pie crust or have a thawed store-bought crust ready for the filling.
• Blend the butter mixture: In the bowl of a mixer fitted with the paddle attachment, blend the softened butter, brown sugar, salt, and cornstarch on low speed until combined.
• Mix the eggs and syrup: With the mixer running, add the eggs one at a time and mix until combined. Break up any remaining lumps of cornstarch as you mix. Add the light corn syrup and vanilla and mix until combined.
• Assemble the pie: Spread the chopped pecans over the bottom of the thawed pie crust. Pour the filling over the pecans, then arrange the whole pecans on top.
• Bake the pie: Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and loosely cover the pie with foil. Continue baking for 30–40 minutes, or until the edges are set and the center is slightly jiggly but firm, not liquid.
• Cool the pie: Remove the pie from the oven and let it cool before serving or storing. The filling will firm as it cools.

  Note: If using a glass pie pan, allow an additional 10–15 minutes at 350°F. If the center is still runny, return the pie to the 350°F oven and continue baking until set.

Recipe Notes

• Cornstarch helps hold the filling together and reduce the chance of separation as the pie bakes. The filling can still set without it.
• A metal pie pan conducts heat more efficiently than glass, which helps the crust bake evenly.

Storage and Reheating

Refrigerator: Let the pecan pie cool, cover it well, and refrigerate for up to 3–4 days.

Freezer: Let the pie cool completely, wrap it tightly, and freeze for up to 1–2 months for best quality.

Thawing: Thaw the frozen pecan pie overnight in the refrigerator.

Reheating: Let the thawed pie sit at room temperature for about 10 minutes, then warm it in a 350°F oven for about 10 minutes.

Nutrition

Calories: 580.1kcal | Carbohydrates: 76.5g | Protein: 7.3g | Fat: 29.9g | Saturated Fat: 6.2g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 14.9g | Trans Fat: 0.1g | Cholesterol: 109.8mg | Sodium: 248.6mg | Potassium: 202.3mg | Fiber: 3g | Sugar: 60.6g | Vitamin A: 250.1IU | Vitamin C: 0.3mg | Calcium: 66.8mg | Iron: 2mg

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