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Slice of Texas pecan pie showing gooey filling and whole pecans on top

Texas Pecan Pie

A classic Texas pecan pie with toasted pecans, dark corn syrup, real butter, and a flaky crust. Made exactly the way Mia's grandmother taught her — simple, rich, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups pecan halves toasted
  • 4 tablespoons unsalted butter melted and cooled
  • 3 large eggs at room temperature
  • 1 cup granulated white sugar
  • 1 cup dark corn syrup or cane syrup
  • 1 teaspoon real vanilla extract
  • 1/4 teaspoon salt
  • 1 9-inch unbaked pie crust homemade or store-bought

Method
 

Prep
  1. Toast the pecan halves in a dry skillet over medium heat for 2 to 3 minutes, tossing constantly, until fragrant. Set aside to cool.
  2. Preheat oven to 350°F. Fit pie crust into a 9-inch pie dish and crimp the edges. Chill in the freezer for 20 minutes.
Make the Filling
  1. In a large bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla, and salt until just combined. Do not overbeat.
  2. Stir in the toasted pecans.
Bake
  1. Pour the filling into the unbaked pie crust. Place on a rimmed baking sheet.
  2. Bake at 350°F for 55 to 65 minutes, until edges are fully set and puffed and center has a slight jiggle.
  3. Cool completely at room temperature for at least 2 hours before slicing.

Notes

Make the pie a day ahead — it's better the next day once the filling fully sets. Protect crust edges with foil or a pie shield if they brown too quickly.