Name: Easy Texas Pecan Pie Recipe
Prep time: 15 min
Cook time: 55 min
Yield: 8 slices
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))

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:

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