3 ratings

Texas Pecan Pie

Staff Writer
Taste of Home

"This ooey gooey pie's luscious and creamy filling offers that good old familiar flavor so many have come to love!"

— Laurel Leslie, Sonora, Calif.

Click here to see 10 Iconic Recipes That Define America

Ready in
1 h, 30 m
Deliver Ingredients


  • 1/2 Cup sugar
  • Pastry for a single-crust, 9-inch pie
  • 1 Cup light corn syrup
  • 1 Cup pecans
  • 1 Cup dark corn syrup
  • 3 eggs
  • 1/2 Teaspoon vanilla extract
  • 1 Teaspoon white vinegar
  • 3 Tablespoons all-purpose flour


Preheat the oven to 350 degrees.

In a large bowl, whisk together the sugar, flour, corn syrups, eggs, vinegar, and vanilla until smooth. Stir in the pecans. Pour into a pastry shell. Cover the edges with foil. 

Bake for 35 minutes. Remove foil and bake for 25-30 minutes longer, or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. 

Pecan Pie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Pecan Pie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Pecan Pie Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.