Texas Pecan Pie
Products Used 
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5
239
Prep Time:
15m
Bake/Cook Time:
45m - 55m
Yield:
One 9-inch pie
Do you love pecans? No matter how you pronounce it, pecan pie is a southern favorite. A southern favorite, our Texas Pecan Pie is a delicious combination of buttery crisp pie crust loaded with a rich, custard filling that celebrates Texas’ pecans.
Una receta favorita del Sur, nuestra Tarta de Nueces Pacanas Estilo Tejano es una combinación de una corteza mantequillosa y crujiente con un relleno decadente y masticable que celebra las pacanas de Tejas.
Products Used
Ingredients
- One 9-inch Pure Butter Pie Crust
- 1 1/2 cups pecan halves or pieces
- 3/4 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 6 pouches (1 1/2 cups) Redi-Measure Light Brown Sugar
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
Directions
- Preheat oven to 400°F.
- Prepare or thaw a 9-inch piecrust. Place on a foil or parchment lined cookie tray for easy clean up after baking. Pour pecan halves or pieces in pie shell and set aside.
- Using a whisk combine evaporated milk, eggs, vanilla, salt and melted butter. Whisk in brown sugar and granulated sugar and combine well. Pour filling over pecans; pecans will float to surface.
- Place in oven at 400°F. After 10 minutes reduce heat to 350°F and bake until center no longer trembles, about 35-45 minutes.
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I started using your pecan pie recipes years ago. My mother took your recipe of your sugar bag years ago. We loved it
My Grandma had a recipe she got off the sugar bag many years ago. She always loved this recipe and my family does too. I am lucky to have the recipe she got off that bag.
My dearest friend is from San Antonio, Texas...and Lordy, she makes the best pecan pie ever! She won't give me her recipe, but I suspect that it's from the Imperial cookbook. lol She loves baking pies for everybody, and keeping her recipe secret, she's always in demand. :)
This was a fabulous pecan pie! I didn't have corn syrup and had leftover evaporated milk from a pumpkin pie I had just made so I used this recipe. I did run short on brown sugar I only had about 1 1/4 but the end pie was sweet enough. I will be making this pie from now on. I also increased the vanilla to 1 1/2 tsp. This will be our thanksgiving pie from now on.