Dessert: United States – Texas – Pecan Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 1 (9-inch) prepared pie crust (store-bought) OR make your own crust from:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch (1.25 cm) cubes
- 2–4 tbsp (30–60 ml) ice water
- 2 cups (200 g) Texas pecan halves, plus extra for garnish
- 1 cup (240 ml) light corn syrup
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 3 large eggs, approx. 150 g total
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (15 ml) bourbon (optional)
- 1/2 tsp (3 g) fine salt
- 1 tbsp (8 g) all-purpose flour (helps the filling set)
- Flaky sea salt for sprinkling (optional)

Instructions

Short Description:
A classic Texas Pecan Pie with a rich, gooey corn-syrup-sugar filling starring locally grown pecans and a tender butter crust. Sweet, nutty, and deeply caramelized—served best at room temperature or slightly warm.

Regional Notes:
This Texas variation emphasizes locally sourced Texas pecans and a very gooey filling made with light corn syrup and brown sugar for deep caramel flavor. A touch of bourbon or flaky sea salt is optional but common in Texas kitchens to balance the sweetness and showcase the pecans.

1. Preheat the oven to 350°F (175°C). If using a homemade crust, whisk flour and 1/2 tsp salt together in a bowl, cut in cold butter until mixture resembles coarse crumbs, add ice water 1 tbsp at a time until dough holds, shape into a disk, wrap and chill 20–30 minutes.
2. Roll the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) pie plate; transfer, trim and crimp edges. If using a store-bought crust, fit it into the pie plate and crimp edges. Chill the fitted crust in the fridge while you prepare the filling.
3. Toast the pecans on a baking sheet in the preheated oven 6–8 minutes until fragrant (watch closely so they do not burn); remove and let cool slightly.
4. In a medium bowl, whisk the eggs until blended. Add light corn syrup, packed brown sugar, granulated sugar, melted butter, vanilla, bourbon (if using), 1/2 tsp salt and 1 tbsp flour; whisk until smooth and glossy.
5. Scatter about 1 3/4 cups (175 g) of the toasted pecans evenly in the chilled pie crust, reserving a few halves for the top garnish.
6. Pour the filling mixture over the pecans in the crust; the filling will settle around the nuts. Arrange reserved pecan halves decoratively on top if desired.
7. Place the pie on a rimmed baking sheet to catch any drips and bake in the center of the oven 50–60 minutes. The pie is done when the center is mostly set but still has a slight jiggle—an instant-read thermometer inserted near center should read about 200–205°F (93–96°C).
8. If the crust edge browns too quickly, tent with foil after about 30 minutes of baking.
9. Remove the pie from the oven and cool on a wire rack at least 2 hours (longer is fine) to allow the filling to fully set. Sprinkle a small pinch of flaky sea salt over the top if using.
10. Slice into 8 pieces and serve at room temperature or gently warmed with whipped cream or vanilla ice cream.