Texas Style Pecan Pie Recipe

This Southern Pecan Pie recipe is from my personal collection. I have baked dozens and dozens of this pie. It began as my mom's recipe, but I've altered it over the years to get it just how I like it. We live in Texas Pecan country, so the nuts are plentiful. If you can get fresh pecans, they really do taste much better than bagged ones.

Pecan Pie


  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • dash salt
  • 1 cup of Corn Syrup (or dark works great too - I usually mix half light and half dark)
  • 1 teaspoon real vanilla
  • 1/2 cup of butter, melted
  • 1 1/2 cups of chopped pecans
  • unbaked pie crust at room temperature, pressed into a 9 inch pie plate


  1. In a mixing bowl, lightly beat eggs with a whisk. Add sugars and salt; stir until dissolved.

Stir in corn syrup and melted butter. Mix well. Add chopped pecans and pour into pie crust inside the pie pan.

Crimp edges of pie crust as you see fit.

Cover the edge of pie crust with foil or a metal pie ring to prevent the crust from burning. I've owned my pie rings for 8+ years and love them.

  1. Bake in a 350 oven for 50 minutes or until knife inserted in center comes out clean. Cool on a wire rack.
  2. **Hint**I have made this recipe using pecan halves and chopped pecans, and amongst our family, we all agree that the chopped pecans taste better and make it easier to cut the pie into slices.

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