Texas Pecan Pie
A four-egg brown-sugar pecan filling baked in a nine-inch deep-dish crust, then cooled and refrigerated before clean slicing.
Ingredients
Filling
- 1 cup corn syrup
- 1 cup brown sugar Packed
- 4 large eggs
- 2 tablespoons unsalted butter Melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Crust
- 1 unbaked 9-inch deep-dish pastry shell At least approximately 1½ inches deep; thaw according to package if frozen
Instructions
- Preheat the oven to 350°F. Set the unbaked deep-dish pastry crust, nine inches across, on a rimmed baking sheet, thawing first if its label requires it.
- Whisk eggs with corn syrup, packed brown sugar, cooled melted butter, and vanilla until evenly combined. Fold in chopped pecans.
- Pour into the shell without exceeding its rim. Bake approximately 55–70 minutes, shielding darkening crust edges when needed.
- Check that the outer filling is set, the middle no longer ripples like liquid, and the center reaches at least 160°F. Continue baking if these checks are not met.
- Set on a rack to cool, then refrigerate within 2 hours after baking and chill at least 2 more hours until fully cold. Cut into eight slices and store the remaining pie refrigerated.
Notes
Requires a nine-inch deep-dish unbaked crust, at least about 1½ inches deep. Do not overfill. Baking may take 55–70 minutes; egg filling must reach 160°F. The 4-hour cooling/chilling allowance includes prompt refrigeration within two hours. Eight slices; refrigerate 3–4 days.