Texas Pecan Pie Recipe

A Texas Pecan Pie in a white pie dish sits on a wooden table, surrounded by autumn leaves, two glasses of orange drink, metal forks on a plate, and a yellow cloth napkin.

This Texas Pecan Pie recipe is a true Southern classic with a buttery crust, gooey caramel-like filling, and crunchy Texas pecans. Perfect for Thanksgiving, Christmas, or any holiday dessert table.

Course Dessert

Cuisine American

Keyword #easydessert, holiday dessert, pecan pie

Prep Time 15

Cook Time 55

Cool 2

Total Time 3 10

Servings

Calories 632kcal

Author Michele Feuerborn

Equipment

1 large mixing bowl from Amazon.com (affiliate link)
1 whisk from Amazon.com (affiliate link)
1 wooden spoon
1 set Measuring cups and spoons
1 pie dish
1 Baking Sheet
1 cooling rack

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup light corn syrup
1 cup packed light brown sugar
4 large eggs room temperature
½ cup unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon salt
2 cups Texas pecan halves

Instructions

Prepare the Crust. Preheat your oven to 400°F. Place the pie crust into a 9-inch pie dish and crimp the edges. Line the crust with foil or parchment paper, fill with pie weights (or dry beans/rice), and bake for 10 minutes. Remove and let it cool. Place the dish on a baking sheet to catch any drips.
Mix the Filling. In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth and fully combined.
Add Pecans. Stir in the pecan halves until they are well coated in the filling mixture.
Assemble the pie. Pour the pecan mixture into the cooled pie crust, spreading the pecans evenly across the top.
Bake the pie. Place the pie in the oven and bake for 50 to 55 minutes, until golden brown and slightly puffed. The edges should be set while the center still has a gentle jiggle. If the edges of the crust begin browning too quickly, tent them with strips of foil during the last 20 minutes of baking.
Cool completely. Remove the pie from the oven and place it on a wire rack. Let it cool for at least 2 hours before slicing so the filling can fully set.
Serve and enjoy. Slice and serve at room temperature or lightly warmed. Top with whipped cream or a scoop of vanilla ice cream if you like.

Notes

Storage:

Texas pecan pie can be kept at room temperature, covered, for up to
two days. For longer storage, refrigerate it tightly covered for up to five
days. To freeze, wrap the cooled pie tightly in plastic wrap and
aluminum foil, then freeze for up to three months. Thaw overnight in the
refrigerator before serving. For the best texture, bring chilled pie to room
temperature before enjoying.

Tips:

Use fresh Texas pecans for the fullest flavor and crunch.
Toast the pecans lightly before baking to deepen their flavor.
Make sure the eggs are at room temperature for a smoother filling.
Melt the butter but let it cool slightly before mixing to prevent
scrambling the eggs.
For a flakier crust, keep your pie dough cold until baking.
Don’t overbake—the center should have a slight jiggle when you
remove it.
If you prefer less sweetness, replace half the corn syrup with pure
maple syrup.
A sprinkle of flaky sea salt on top before serving adds balance to the
sweetness.
Chill the pie briefly before slicing to get cleaner cuts.
Always let the pie cool fully before serving so the filling sets properly.

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