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Texas Pecan Pie

I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.—Michelle Shockley, Wichita, Kansas
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water
  • FILLING:
  • 1-1/4 cups chopped pecans
  • 1 cup plus 1 tablespoon light corn syrup
  • 3 large eggs
  • 1/2 cup plus 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • Pinch salt

Directions

  • 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.
Nutrition Facts
1 slice: 466 calories, 23g fat (4g saturated fat), 80mg cholesterol, 151mg sodium, 62g carbohydrate (37g sugars, 2g fiber), 6g protein.

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