Over the holidays I received a gallon size bag of local Texas pecans. I was so excited, and instantly put them in my freezer. I love to store pecans in my freezer, they last so much longer.
Yesterday was Texas Independence Day!! Of course I had to make something to celebrate, and what’s more perfect than Texas pecan pie. It is the state nut. I’m Texas born and raised. I love so much about this place, a few things are as follows: Whataburger, brisket, tex mex, queso, HEB, wildflowers, Austin, tacos, margaritas, South Padre Island, and many more!! By the way if you have never been to a Whataburger, I am sorry….you are missing out.
Now make this recipe and have a taste of Texas, or just come to Texas and experience all the glory. I may be a day late typing this, but here’s to you Texas. Happy Birthday!
- 1 cup light brown sugar
- 1 cup corn syrup
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 heaping cup of pecans, chopped
- 9 in deep dish pie shell
Preheat oven to 350.
In a large bowl mix together brown sugar, corn syrup, eggs, vanilla, salt, and butter until combined.
Line a baking sheet with foil and place unbaked pie shell on top. Place pecans on bottom of the shell and top with sugar mixture.
Losely cover top of pie with foil, and bake for 30 minutes. Remove foil and bake for additional 20.
Pie is done once mostly set. It will have a slight jiggle still, but not overly jiggly.
Let pie cool completely before serving to allow time to finish setting.