Miss Confection

Sweet things from every corner of the world

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Texas Pecan Pie

A flaky crust, a caramel-rich filling and a crown of toasted pecans

Prep
40 min
Cook
1 hr
Total
4 hr 40 min
Yield
One 9-inch pie (8 servings)
Level
Intermediate
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The story

Pecans are deeply rooted in Texas. The pecan tree is native to the river valleys of the state, Indigenous peoples harvested its nuts for thousands of years, and Texas named the pecan its state tree in 1919. In 2013 the Texas legislature made pecan pie the official state pie, so it is no surprise that Texans consider it their own.

Recipes for pies of pecans baked in a sweet custard appear in Texas and Southern cookbooks by the late 1800s. The modern version took off in the 1930s, when the makers of Karo corn syrup printed a pecan pie recipe on their label and helped turn it into a national holiday tradition. Corn syrup gives the filling its smooth, gooey set, while brown sugar and butter lend deep caramel flavor.

Our version leans on toasted pecans, a mix of brown and white sugar, plenty of vanilla and a pinch of salt to balance the sweetness. Bake it until the center barely wobbles, then give it time to cool so every slice holds its shape.

Tips for success

  • The filling is done when it reaches about 200°F (93°C) in the center on an instant-read thermometer.
  • Dark corn syrup gives a deeper, molasses-like flavor; light corn syrup is sweeter and more delicate.
  • Serve with lightly sweetened whipped cream or vanilla ice cream to balance the richness.
  • Pecan pie keeps at room temperature for a day or in the fridge for up to 4 days, and freezes well for 2 months.

Texas Pecan Pie

This classic Texas pecan pie recipe fills a flaky homemade crust with a rich brown sugar and vanilla custard loaded with toasted pecans. The best pecan pie for Thanksgiving.

Prep
40 min
Cook
1 hr
Total
4 hr 40 min
Yield
One 9-inch pie (8 servings)
Calories
~530/serving

Ingredients

For the crust

For the filling

Instructions

Make the crust

  1. Whisk the flour, sugar and salt together. Cut in the cold butter with a pastry blender or your fingertips until the largest pieces are the size of peas.
  2. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Shape into a disk, wrap and chill for at least 1 hour.
  3. Roll the dough into a 12-inch (30 cm) round on a floured surface and fit it into a 9-inch (23 cm) pie plate. Trim, fold the edge under and crimp. Chill for 15 minutes.

Make the filling

  1. Heat your oven to 350°F (175°C). Toast the pecans on a baking sheet for 6 to 8 minutes, until fragrant, then let cool.
  2. Whisk the eggs in a large bowl, then whisk in the corn syrup, both sugars, melted butter, vanilla, salt and bourbon until smooth.
  3. Scatter the toasted pecans in the chilled crust and pour the filling over them; the pecans will float to the top.

Bake

  1. Set the pie on a baking sheet and bake for 55 to 65 minutes, until the edges are set and the center jiggles only slightly, like gelatin. If the crust browns too quickly, cover the edges with foil or a pie shield.
  2. Cool the pie on a rack for at least 3 hours so the filling sets completely before slicing.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/texas-pecan-pie

Questions, answered

How do you know when pecan pie is done?

The edges should be set and puffed while the center jiggles slightly. An instant-read thermometer should read about 200°F (93°C) in the middle.

Why is my pecan pie runny?

It was underbaked or sliced before cooling. Bake until the center is nearly set and cool for at least 3 hours.

Can you make pecan pie without corn syrup?

Yes. Maple syrup, golden syrup or brown rice syrup can replace corn syrup, though the flavor and set will be slightly different.

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