Easy Texas Pecan Pie Recipe
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
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
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