Pecan Pie

Pecan Pie
4.7 from 3 ratings
Perhaps no other dessert screams “Texas” louder than pecan pie. Made with a sticky sweet filling made up of corn syrup, sugar, butter and eggs, this pie is topped with pecans that roast in the oven. This recipe is courtesy of the famous Royers Round Top Café in the quaint, tiny town of Round Top, Texas, about an hour and change from Austin. 
Prep Time
Cook Time
Pecan Pie
Total time: 1.73 hours
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 cups (minus 3 tablespoons) shortening
  • 5 cup white flour
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 tablespoon salt
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 pie shell (packaged or homemade crust in a pie pan)
  • 1 1/2 cup pecan halves
  1. Dissolve the salt in the water and set aside.
  2. Cut the vegetable shortening into the flour, working the mixture thoroughly until it is crumbly.
  3. Add salt water to the mixture and continue to work the dough until the water is absorbed.
  4. Add several tablespoons of flour and continue to work the dough until it pulls cleanly away from your hands.
  5. Ball the dough up into three balls.
  6. Put them in plastic baggies and freeze them till you need them. To use immediately, refrigerate for at least 30 minutes. The dough is rolled out the easiest when it is chilled.
  7. If frozen, to use the dough, set it out on the counter to thaw for 3–4 hours or set in your refrigerator overnight.
  8. Preheat oven to 350F.
  9. Combine the butter, sugar, corn syrup, salt and vanilla in a bowl: mix well.
  10. Beat the eggs until very light.
  11. Add to corn syrup mixture and stir to combine.
  12. Pour into pie shell.
  13. Arrange the pecan halves on top.
  14. Bake for 40 minutes or until the filling is set and a knife inserted comes out clean.
  15. Remove from oven and let cool completely, at least an hour, before serving.