How to make it

  • Beat eggs until light and fluffy.
  • Add sugar and beat again.
  • Add syrup, butter, pecans, salt and vanilla.
  • Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
  • Temperature reduction is to keep crust from burning.
  • Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
  • Pie is done when center jiggles like jello when you shake the pie.
  • Make sure the pie cools completely before you cut it.
  • Pie Crust:
  • 1 cup butter (2 sticks), cubed and chilled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8 to 10 tablespoons ice water
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate
  • Yield: 2 (9-inch) pie crusts

Reviews & Comments 2

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  • 22566 5 years ago
    I never like to presume
    You did intrust 'Texas Pecans' to this Pie...Right?
    Kind Regards
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  • jett2whit 5 years ago
    Do you say "pee-can" or "peh CON" ? Either way I love pecan pie!!
    Was this review helpful? Yes Flag

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