pecan pie

Pecan Pie, Texas Style

Noticing a large bag of plain pecans in the cupboard this holiday season, I got the idea to make pecan pie. Here’s how I did it.


Pecan Pie, Texas Style

  • Servings: 8
  • Difficulty: easy
  • Print


  • Ingredients
  • 1 whole frozen Unbaked Pie Crust
  • 1 cup White Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Dark Karo Syrup
  • 3/4 teaspoons Vanilla
  • 1/3 cup Melted Butter (salted)
  • 3 whole Eggs, Beaten
  • 1 cup Chopped Pecans
  • 1/2 cup Whole Pecans
  • Cool Whip as desired


  1. Pre-heat the oven to 350º.
  2. Allow the frozen pie crust to thaw for about 10 to 15 minutes, then poke several holes in the bottom using a fork.
  3. Place the whole pecans on a sheet of foil or in a pie tin and toast in the oven for about 8 minutes.
  4. Place the pie crust in the oven and allow to toast until lightly browned, about 5 to 10 minutes, then remove from oven.
  5. Mix sugar, brown sugar, salt, karo syrup, butter, eggs, and vanilla together in a bowl.
  6. Pour the chopped pecans into the pie crust.
  7. Pour syrup mixture over the top, then arrange the full pecans on the surface.
  8. Cover the top gently with foil and bake at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  9. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking times vary.
  10. Allow to cool for several hours.
  11. Serve in thin slivers with a dollop of cool whip.

No wonder the pecan is the state tree of Texas!


Steve D

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