Recipe Background
If Texas can get the sheet cake right, then we're pretty ding dang sure they'll blow pies right out of the water. What better way to test that theory than with a classic? A classic like the Texas Pecan Pie! The salty chopped pecans are coated in a caramelly, sugary sauce... sounds like we're off to a good start. This sweet treat is poured into the flakiest, butteriest, crispiest homemade pie crust you ever did taste. It's simple, it's easy, and it's absolutely delightful! Step aside sheet cakes, Texas Pecan Pie is the new sheriff in town!
If Texas can get the sheet cake right, then we're pretty ding dang sure they'll blow pies right out of the water. What better way to test that theory than with a classic? A classic like the Texas Pecan Pie! The salty chopped pecans are coated in a caramelly, sugary sauce... sounds like we're off to a good start. This sweet treat is poured into the flakiest, butteriest, crispiest homemade pie crust you ever did taste. It's simple, it's easy, and it's absolutely delightful! Step aside sheet cakes, Texas Pecan Pie is the new sheriff in town!
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 3 tablespoons cold water
- 1 1/4 cups pecans chopped
- 1 cup plus 1 tablespoon light corn syrup
- 3 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons vanilla extract
- salt to taste
Directions
- In a bowl, combine the flour and the salt. Cut in the shortening until crumbly. Gradually add the cold water, tossing with a fork until a ball forms.
- Roll out the dough to fit a 9-inch pie plate. Transfer the crust to the pie plate. Trim the crust to 1/2-inch beyond the edge of the plate and flute the edges. Sprinkle with the pecans.
- In a small bowl, beat the corn syrup, the eggs, the sugar, the vanilla and the salt until well blended. Pour over the pecans.
- Bake at 350 degrees F until a knife inserted in the center comes out clean, about 45-50 minutes. Cool on a wire rack.
- Slice and serve.
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