Easy Texas Pecan Pie Recipe has a nutty and sweet ooey gooey filling with a crunch that indulges any palate. It’s made with light corn syrup and is a perfect dessert for Fall and Thanksgiving!
What’s your fave pecan pie? I ask because they are not all the same.
Ours is Texas-Style… made with light corn syrup!
The filling is quite quick to prepare, but the overall prep time for this Southern pecan pie recipe will depend on if the pie crust is from scratch or is store-bought. It’s up to you!
One thing is for sure: it’ll sure to brighten your holiday table!
WHERE DID PECAN PIE ORIGINATE?
Pecans are native to Texas. Despite the few theories about its origin, including one that the sales executive’s wife of the Karo syrup created the pie, the truth is there are records that the recipe is older than than karo syrup itself.
The original pecan pie recipes, dating from 1929, called for eggs, milk, sugar, and pecans — no syrup at all. Pecan pie is a classic (since the 1940’s) Southern American dessert, a variant of chess pie ,which has similar ingredients.
WHAT’S PECAN PIE MADE OF?
There is more than one version. Pecan pie filling often calls for eggs, butter, pecans, and sugar (either white or brown) and corn syrup (light and/or dark). But some versions use molasses or black treacle, maple syrup, or honey instead of Karo syrup.
The darker the syrup, the deeper the flavor. Salt and vanilla serve as flavorings, as well as bourbon.
WHY PECAN PIE IS RUNNY?
Because filling may not have cooked well enough. A pecan pie is ready when the center is just a little jiggly but firm. If not, place back in the oven and let cook until center sets.
HOW DO YOU SERVE TEXAS PECAN PIE?
Serve pecan pie chilled, at room temp, or warm with whipped cream or vanilla ice cream. Be aware though that heating pecan pie will soften its custardy filling and it may become runny.
HOW FAR IN ADVANCE CAN I MAKE SOUTHERN PECAN PIE?
You can make ahead and either store in the fridge for up to 4 days or freeze for up to two months. Freezing will intensify the nuttiness of the pie.
HOW TO MAKE EASY TEXAS PECAN PIE RECIPE
First either prepare this best pie crust recipe or buy one that you enjoy. Preheat oven at 425° F. Bake for 15 minutes in order to set the crust and prevent a soggy bottom.
Then, meanwhile prepare the pecan pie filling. In the bowl of a mixer with a paddle attachment, blend butter, sugar, salt, and cornstarch at low speed until combined.
With the mixer running, add eggs, one at a time, mixing until just combined. Make sure there are no lumps of starch. Mix in the syrup and vanilla.
Next, place chopped pecans onto the thawed pie crust and pour syrup mixture.
Place whole pecans in a pattern on top.
Then reduce heat to 350° F, place foil loosely on top, and bake for 30-40 minutes more in order to cook the filling slowly, or until center is set. Like a flan or jell-O, the center has to be just a little jiggly yet firm.
If using a glass pan, add about 10-15 minutes at 350° F to the baking time. The reason why is because glass is not a good conductor of heat.
Remove from oven and let it cool before serving or storing. If filling is runny, place pie back in the oven at 350° F and bake until set.
OTHER PIE RECIPES:
Easy Texas Pecan Pie Recipe
Equipment
- mixer
Ingredients
- 1 9-inch pie crust thawed
- 2 TBSP unsalted butter softened
- 1 cup light brown sugar
- 1/4 tsp salt
- 1 TBSP cornstarch
- 5 large eggs at room temp
- 1 cup light corn syrup
- 1 tsp pure vanilla extract
- 2 cups pecans (half chopped and half whole)
Instructions
- First either prepare this best pie crust recipe or buy one that you enjoy. Preheat oven at 425° F. Then, prepare the pecan pie filling. In the bowl of a mixer with a paddle attachment, blend butter, sugar, salt, and cornstarch at low speed until combined.
- With the mixer running, add eggs, one at a time, mixing until just combined. Make sure starch is fully mixed. Mix in the syrup and vanilla. Next, place chopped pecans onto the thawed pie crust and pour on the syrup mixture. Arrange whole pecans at a beautiful pattern. Bake for 15 minutes in order to set the crust and prevent soggy bottom.
- Then reduce heat to 350° F, place foil loosely on top, and bake for 30-40 minutes more in order to cook the filling slowly, or until center is set. Like a flan or jell-O, center has to be just a little jiggly yet firm.
- If using a glass pan, add about 10-15 minutes at 350° F to the baking time. The reason why is because glass is not a good conductor of heat. Remove from oven and let it cool before either serving or storing. If center is runny, place pie bake in the oven and bake at 350° F until set.
Recipe Notes
- Although cornstarch is not essential, it helps bind liquids and reduces the chance of separating in the baked pie.
- A metal pan is preferred for baking pie crust instead of a glass one, which is not a great conductor of heat and will demand extra baking time.
- STORE Texas pecan pie covered for up to 4 days in the fridge, or freeze for up to 2 months.
- SERVE preferably chilled or at room temperature by itself or with whipped cream. If GENTLY warmed up, serve with vanilla ice cream. Heating this pie may soften the filling and make it become slightly runny.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Abbe@This is How I Cook says
Well you do know I’m married to a good Texas boy. A celebration just wouldn’t be right without Pecan Pie! Thanks Denise!
Denise Browning says
I didn’t know your husband is Texan. Awesome! This pecan pie recipe is a must for Thanksgiving and Fall in general.
Karen (Back Road Journal) says
I grew up on a ranch in Texas with lots of pecan trees. It wouldn’t have been a proper Thanksgiving meal without having a pecan pie being part of the festivities.
Denise Browning says
Karen, thank you! This is one out of two family favorite pies. This pecan pie is so delicious. The filling of this one reminds me the one I love from Bill Miller.
Hareem says
I was so excited when I saw this recipe. I ate one at a bbq place when I visited Texas a couple of years ago and was so good. So I decided to try this recipe and came out perfect. We will have this pecan pie again for Thanksgiving.
2pots2cook says
Discovered pecans only few years ago and it was a love at first bite dear ! This is so tasty and festive one 🙂 Thank you!
Balvinder says
This looks amazing! I love pecan pie and this is making my mouth water 🙂
John / Kitchen Riffs says
I’ll never turn down any kind of pie, and pecan pie has to be one of my favorites. Your version looks terrific — everything I want in a pecan pie. Thanks!