Best Texas Pecan Pie Recipes

TEXAS PECAN PIE

Steps:

• In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside., In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.

YUMMY TEXAS PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour filling into crust. Cover edge with foil. , Bake for 35 minutes. Remove foil; bake until puffed and golden (center will not be set), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.

TEXAS PECAN AND CHOCOLATE PIE

Steps:

• For crust:
• Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
• For filling:
• Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
• Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
• Cool pie completely on rack.

TEXAS OSGOOD PECAN PIE

Steps:

• Prepare pastry using 9-inch pie pan.
• Heat oven to 325°F
• In large bowl, beat sugar and margarine at medium speed until light and fluffy.
• Add cinnamon, cloves, vinegar, vanilla and egg yolks; blend well. Stir in pecans and raisins or dates.
• In small bowl beat egg whites until stiff peaks form; fold into pecan-raisin mixture. Spoon into pastry lined pan.
• Bake at 325°F for 35 to 45 minutes or until golden brown and center is set. Cool. Serve with whipped cream. Yield: 8 servings.
• Pillsbury The Complete Book of Baking.

TEXAS PECAN PIE

Steps:

• Combine butter, sugar, corn syrup, salt, and vanilla in a medium mixing bowl; beat well.
• Add eggs, and beat well.
• Stir in pecans.
• Pour into pastry shell.
• Bake at 375 degrees for 45-50 minutes.

TEXAS PECAN CHOCOLATE PIE

Steps:

• For crust: Combine first 4 ingredients in food processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
• Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
• For filling: Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans.
• Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack.

TEXAS HILL COUNTRY PECAN PIE

Steps:

• 1. Assemble all the ingredients.In a large bowl cream butter and sugar.Add the pecans,eggs,salt,vanilla,corn syrup & brandy or rum. Poor into unbaked pie shell. Baker in a 350 deg oven for about 55 minutes.Cool.Refrigerate when cool.

TEXAS PECAN PIE POUND CAKE

Steps:

• Leave cream cheese, butter, and eggs out to reach room temperature.
• In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.
• Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
• Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes.
• Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
• Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust.
• Then, turn the cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping.
• Heat from the cake will make the caramel melt over the pecans. Enjoy!

TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

YUMMY TEXAS PECAN PIE RECIPE

Steps:

• In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into pastry shell. Cover edges with foil.
• Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
• Yield: 8 servings.
• Originally published as Texas Pecan Pie in Taste of Home
• June/July 2008, p34
• Nutritional Facts
• piece equals 543 calories, 20 g fat (5 g saturated fat), 84 mg cholesterol, 215 mg sodium, 93 g carbohydrate, 2 g fiber, 5 g protein.
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YUMMY TEXAS PECAN PIE

Steps:

• In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into crust. Cover edges with foil. , Bake at 350° for 35 minutes. Remove foil; bake until puffed and golden (center will still wobble), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.

TEXAS PECAN PIE

Steps:

• Mix syrup, sugar, salt and flour well. Add melted butter and vanilla. Mix in slightly beaten eggs with other ingredients. Add pecans. Pour into a 9" pie crust. Bake at 350 for about 45 minutes.

TEXAS PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees
• 2. To make crust, in a large bowl mix the flour, sugar and salt. Cut in the chilled butter and shortening with a fork or pastry blender until crumbs form. Add the water, 2 T. at a time, until the dough holds together. Form dough into a ball and pat flat, making sure dough is not too dry and do not handle too much or it will get tough. Roll out onto floured surface with floured rolling pin. Transfer to a 10" pie pan and cut off all but ½ around and flute; prick bottom with fork.
• 3. Cut parchment paper into a circle to cover bottom of pie pan. Fill with beans to weigh down. Bake for 25 minutes.
• 4. Toast chopped pecans for 8 minutes in 350 degree oven; remove and set aside.
• 5. To make filling, In a medium saucepan add the remaining filling ingredients except eggs. Cook, stirring, over medium heat until just boiling; remove and cool for 5 minutes.
• 6. In a heatproof bowl lightly beat the eggs; temper the eggs with a ladle of warm mixture, whisking, adding a couple more ladles, doing the same.
• 7. Add the egg mixture to the saucepan, stirring until mixed. Add the nuts; mix.
• 8. When crust is done, remove beans and parchment paper. Fill crust with filling mixture.
• 9. Bake 55 minutes, or until middle is barely set and crust is brown; Cool completely before serving

TEXAS PECAN PIE

Steps:

• 1. Dough: Sift the flour into a bowl. Using a pastry cutter, 2 forks or your fingertips, cut the butter into the flour until the mixture resembles coarse meal. Add the salt. Add the ice water and toss gently with a fork until a dough forms. If the dough is dry, add more ice water, 1 tablespoon at a time, until the dough come together. Press the dough into a disc, wrap in plastic wrap, and chill for at least 2 hours or up to 3 days in the refrigerator. Remove the dough from the refrigerator. Dust a work surface with flour. Working quickly with a rolling pin, roll out the dough into a circle 15 inches in diameter. Line an 11 inch pie tart pan with a removable bottom with the dough, pressing the dough evenly into the pan and trimming the edges. Return the lined tart pan to the refrigerator and chill for at least 2 hours or overnight.
• 2. Custard Filling: In a medium bowl, whisk together the egg yolk, eggs and dark brown sugar. Add the melted butter, corn syrup, salt and Grand Marnier. Whisk until smooth.
• 3. Assembly: Preheat an oven to 375 degrees F. Sprinkle the pecan pieces over the bottom of the chilled tart shell. Pour the custard over the top of the pecans. Bake until the filling is set, about 35-45 minutes. Let cook completely and serve.

TEXAS PECAN PIE

Steps:

• With a pastry brush, brush inside of pastry shell with egg white set aside to dry at room temperature, about 1 hour.In a large mixer bowl at low speed, beat eggs, corn syrup, brown sugar, butter, vanilla, and salt until well blended. Pour into pastry shell and sprinkle with pecans. With the back of a spoon, press pecans into filling to coat and keep evenly spread over the top.Bake in preheated 350° oven 45 to 50 minutes until filling is set and pastry is nicely browned. Cool on a wire rack. Serve within 2 hours or refrigerate up to 2 days. Bring to room temperature to serve. Refrigerate leftovers.