When it comes to delicious desserts, Texas Pecan Pie holds a special place in our hearts. This sweet pecan dessert is a staple at holiday gatherings and potlucks across the Lone Star State.

If you haven’t made pecan pie before, you’re in luck! Our easy Texas pecan pie recipe will walk you through how to make this iconic Texan dessert. So, gather your ingredients, grab an apron, and let’s get to it!

Texas Pecan Pie

What does pecan pie taste like?

What does pecan pie taste like?

Pecan pie is rich and sweet with a distinctive toasted nutty flavor. The gooey filling is made of eggs, butter, and sugar that caramelizes during baking and creates a buttery, sugary, pudding-like texture. The pecan nuts add a nice toasted flavor that pulls it all together.

On what occasions should I serve pecan pie?

This classic Texan dessert is perfect for fancy and casual occasions. Here are some of the best times to serve pecan pie:

The Holidays: Pecan pie is a staple on many Thanksgiving tables and is great for guests who don’t like pumpkin pie. It’s also a nice treat for Christmas dinners and winter holiday celebrations.
Picnics and Potlucks: Pecan pies are super easy to transport. Cover tightly with plastic wrap, and head to your destination.
Fall (Autumn) Gatherings: The warm, nutty flavors of pecan pie make it perfect for fall-themed gatherings. Top each slice with a scoop of pumpkin spice ice cream. You’ll get all those amazing fall flavors in one bite.
BBQs and Cookouts: Pecan pie and smoky BBQ go hand in hand and make the ideal dessert to serve at summer cookouts.
Dinner Parties: When hosting a dinner party, anniversary, or birthday, serving this Texas pecan pie for dessert will impress your guests!

Ingredients

Granulated sugar
White corn syrup
Eggs
Unsalted butter
Vanilla extract
Whole milk
All-purpose flour
Texas Bourbon,, or your favorite bourbon (optional)
Pecan halves (use fresh Texas pecans if have access to them)
1 9-inch frozen pie shell (in pan)

Is it better to use a premade pie shell or make your own?

Choosing between a premade pie shell and a homemade one depends on time, preference, and culinary skill. Each option has its advantages and disadvantages, so let’s compare them:

Premade Pie Crust:
These crusts are convenient, have a consistent texture throughout, and require less time and skill. However, they can lose flavor during freezing, and many premade shells contain preservatives.
Homemade Pie Crust:
The best part about a homemade pie crust is that it has a delicious flavor, calls for fresh ingredients, and has a rich and flaky texture. Customize the flavor to suit your tastes. However, making a pie crust takes time and skill and can yield different results based on culinary experience.

How to make Texas pecan pie:

Preheat oven to 350 degrees F.
Remove the pie crust from the freezer, unwrap it, and set it on a baking sheet. Let it sit at room temperature for 20 minutes.
Chop 1/2 of the pecans into smaller pieces, reserving the larger halves for later.
Combine the granulated sugar, white corn syrup, beaten eggs, vanilla extract, whole milk, all-purpose flour, bourbon, and melted butter in a mixing bowl. Stir until all the ingredients are smooth and well combined.
Gently fold the chopped pecans into the filling mixture, making sure they are evenly distributed.
Pour filling into the prepared pie shell. Smooth the mixture out with a spatula.
Next, arrange the remaining pecan halves on top.
Bake for 45-50 minutes or until the pie is set and the top is golden brown. Use a clean toothpick or a knife to test the center. If it comes out clean, the pie is done.
Remove pecan pie from the oven and let it cool completely on a wire rack (1 1/2-2 hours).
To serve, slice the Texas Pecan Pie into equal-sized portions and top with whipped cream or a scoop of vanilla ice cream.

How long does a pecan pie last?

If you’re lucky, you might have leftovers! Pecan pie can last a few days or weeks, depending on how well it’s stored. Here are some general guidelines:

Room Temperature: An uncut pecan pie can be stored at room temperature for 1 day. After that, it’s best to refrigerate or freeze it to extend its shelf life.
Refrigeration: Store the pie in an airtight container in the fridge for up to 5 days.
Freezing: Pecan pies freeze well; this is a great option for long-term storage. Here’s how to do it:
Whole Pie: Let the pie cool completely. Wrap it tightly in plastic wrap and place it into a large resealable container to prevent freezer burn. Label the lid with the date, and freeze the pie for 6 weeks.
Individual Slices: Wrap each slice with plastic wrap and place them into a large resealable container. Label with the date, freeze for up to 6 weeks, and remove what you need.
To thaw a frozen pecan pie, place it in the refrigerator overnight or at room temperature for a few hours. Warm slices in the oven at 250 degrees for 8-10 minutes, or skip this step and enjoy it cold.
Please note: Always use your best judgment and consider the pie’s appearance and smell to determine if it’s still safe to eat.

Substitutions:

Use brown sugar for a deeper molasses flavor.
Use walnuts or hazelnuts (filberts) instead of pecans.
Add 4 ounces of grated unsweetened chocolate for delicious chocolate pecan pie.
Substitute whole milk with coconut milk.
Gluten-Free Diets: Use a certified GF pie shell and a GF all-purpose flour for this recipe.
Too sweet? Add a pinch of salt to the filling mixture.

16 Texas BBQ Recipes

Texas Pecan Pie

When it comes to delicious desserts, Texas Pecan Pie holds a special place in our hearts. This sweet pecan dessert is a staple at holiday gatherings and potlucks across the Lone Star State.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American Food

Keyword: pecan pie, Texas pecan pie

Prep Time: 20

Cook Time: 50

Total Time: 1 15

Servings:

Calories: 1100kcal

Ingredients

3/4 cup granulated sugar
3/4 cup white corn syrup
3 large eggs beaten
1/4 cup unsalted butter melted
1 teaspoon vanilla extract
2 tablespoons whole milk
2 tablespoons all-purpose flour
2 tablespoons bourbon optional
1 1/4 cups pecan halves unsalted, untoasted
1 9- inch frozen pie shell in pan

Instructions

Preheat oven to 350 degrees F.
Remove the pie crust from the freezer, unwrap it, and set it on a baking sheet. Let it sit at room temperature for 20 minutes.
1 9- inch frozen pie shell
Chop 1/2 of the pecans into smaller pieces, reserving the larger halves for later.
1 1/4 cups pecan halves
Combine the granulated sugar, white corn syrup, beaten eggs, vanilla extract, whole milk, all-purpose flour, bourbon, and melted butter in a mixing bowl. Stir until all the ingredients are smooth and well combined.
3/4 cup granulated sugar, 3/4 cup white corn syrup, 3 large eggs, 1/4 cup unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons whole milk, 2 tablespoons all-purpose flour, 2 tablespoons bourbon
Gently fold the chopped pecans into the filling mixture, making sure they are evenly distributed.
1 1/4 cups pecan halves
Pour filling into the prepared pie shell. Smooth the mixture out with a spatula.
Next, arrange the remaining pecan halves on top.
Bake for 50 minutes or until the pie is set and the top is golden brown. Use a clean toothpick or a knife to test the center. If it comes out clean, the pie is done.
Remove pecan pie from the oven and let it cool completely on a wire rack (1 1/2-2 hours).
To serve, slice the Texas Pecan Pie into equal-sized portions and top with whipped cream or a scoop of vanilla ice cream.
Store the pie in an airtight container in the fridge for up to 5 days, or freeze for up to 6 weeks.