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Texas Pecan Pie

Texas pecan pie bakes in a flaky refrigerated crust with a rich, sweet filling and plenty of pecan halves. Bake until the edges are set and the center still has a slight wobble, then cool for at least 3 hours before slicing.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 refrigerated pie crust 9-inch, unbaked
For the filling
  • 3 eggs large
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 0.25 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1.5 cups pecan halves

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Heat the oven to 350°F with a rack in the lower third.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge; keep it chilled while you make the filling.
Make the filling
  1. In a medium bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
  2. Stir in the pecan halves.
Fill and bake the pie
  1. Set the pie plate on a rimmed baking sheet.
  2. Pour in the filling.
  3. Bake for 55–65 minutes, loosely covering the crust edge with foil after 25 minutes if it is browning too quickly, until the edges are set and the center still has a slight wobble.
  4. Cool the pie on a rack for at least 3 hours before slicing so the filling can set.

Notes

For the cleanest slices, let the pie cool for the full 3 hours so the filling can set. Refrigerate leftovers for up to 4 days; the pie can be frozen. For a gluten-free option, use a gluten-free refrigerated pie crust.