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Yummy Texas Pecan Pie

This ooey-gooey pie's luscious and creamy filling offers that good old familiar flavor so many have come to love! —Laurel Leslie, Sonora, California
  • Total Time
    Prep: 20 min. Bake: 70 min. + cooling
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup light corn syrup
  • 1 cup dark corn syrup
  • 3 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans


  • 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.
Nutrition Facts
1 piece: 543 calories, 20g fat (5g saturated fat), 84mg cholesterol, 215mg sodium, 93g carbohydrate (36g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Eric
    Dec 2, 2019

    I tried making this recipe as directed. When I pulled the pie out of the oven, it was definitely gooey. I thought, maybe another 5 minutes. Still too gooey. I refrigerated overnight. I cut into it, and the filling never set. Maybe too much corn syrup? I’ll go back to my other recipe.

  • LindaS_WI
    Dec 2, 2019

    I tried this out for Thanksgiving this year and it was a huge hit. I'm not exactly sure why the vinegar is added except maybe to help cut the sweetness a little, which it did nicely. My only mistake is I made just 1 pie. It went quickly and the next day I had to make another. This recipe is a keeper!

  • Victoria
    Nov 30, 2019

    This recipe was horrible! First, as the wife of a 7th generation Texan, I can assure you that vinegar is never added to a Pecan Pie. But because Taste of Home’s recipes are usually so fantastic, I decided to try this - the reviews were certainly amazing so why not right? Wow. What a total flop! The filling never set even though I baked it longer than called for. I had to throw everything out, including my beautiful homemade pie crust. Thank goodness, I made another pie and another dessert for our Thanksgiving. I wouldn’t recommend making this at all. Thumbs way down!!

  • Darla
    Nov 21, 2019

    No comment left

  • 30yearcook
    Nov 21, 2019

    Why would you add vinegar?? That is not a Texas thing.

  • Selest
    Nov 21, 2019

    I've made this pie recently after seeing the recipe in the print copy of Taste of Home and everyone LOVED IT! I made 4 pies within a week's time. I've been requested to make it for our Thanksgiving get-together and another for a co-worker at Christmas.

  • CajunPatriot
    Nov 21, 2019

    Though I grew up with South Louisiana Pecan Pies and working with my grandmother and mother have made hundreds of those pies over the past six decades. This is a change. Some of our friends like the taste of this version better. I did make the crusts from scratch and embedded ground roasted pecans into the crusts. I used 3X Madagascar Bourbon Pure Vanilla. This is an excellent version, though I prefer the Louisiana version a little more because it has more flavor.

  • mom2lauren
    Oct 14, 2019

    Made this for my first ever Pecan Pie! My daughter couldn’t believe we’d waited so Long to try pecan pie! There’s so many other favourites they have that we just never got to making it before! It was so easy to put together and baked up nicely. My husband thought it was amazing too. I did leave the foil on most of the baking time otherwise my crust would have burnt. Will be making this again!

  • rena 55
    Oct 12, 2019

    Delicious! Love the addition of the dark corn syrup along with the light corn syrup. Gives a rich flavor! Will make again for the holidays!

  • KaththeaWilson
    Jan 18, 2017

    Fantastically quick & easy to assemble, and as it states...yummy!