Name: Easy Texas State Fair Pecan Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: For Pie Crust:; 1 cup all-purpose flour + extra for dusting surface; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/3 cup cold unsalted butter - cut into small cubes; 3 to 4 tablespoons of ice water; For Pie Filling:; 1 1/4 cups toasted pecans; 2/3 cup granulated sugar; 1 cup of corn syrup; 1 tablespoon vanilla extract; 1 tablespoon melted unsalted butter; A pinch of salt; 3 large eggs at room temperature

Jump to Recipe

This easy Texas pecan pie is gooey, nutty, and downright irresistible! A Southern classic made with simple ingredients and perfect for the holidays, potlucks, or just because, this pie is delicious at every bite.

Prep Time: 30 minutes – if using a homemade crust, 5 minutes if using a pre-made crust.
Bake Time: 40 to 50 minutes
Cooling Time: 20 minutes for best results
Total Time: 1 hour and 45 minutes
Servings: 8 slices
Prep Level: Beginner +

What You’ll Love

Simple ingredients, big flavor – With pantry staples like pecans, butter, sugar, and eggs, you get a pie that tastes like it took all day to make.
Rich and gooey filling – A sweet, caramel-like custard combined with toasty pecans makes each bite decadent.
A true Texas tradition – This delicious pie has been designated the state dessert.
Make-ahead friendly – This pie tastes even better after resting, making it ideal for prepping the night before.

A slice of pecan pie on a plate and a pie pan on a cooling rack.

Ingredient Notes

Pie Crust: A homemade crust gives that flaky, buttery touch, but a good-quality store-bought crust works perfectly for an easy version.
Pecans: Use fresh, shelled pecan halves for the best flavor. I also like to add a bit of chopped pecans. It’s a personal preference. Toasting them lightly before baking deepens their nutty taste. See Tips.
Corn Syrup: Light corn syrup keeps the filling sweet and gooey. For a richer, molasses-like flavor, use dark corn syrup.
Sugar: Granulated sugar balances the corn syrup without overpowering the pecans. If you prefer a little caramel flavor, use dark brown sugar.
Butter: I use just a touch of melted unsalted butter in the filling for a hint of richness. I also use unsalted butter in the pie crust and add salt as needed to achieve the desired overall flavor.

Step-by-Step Instructions

Ingredients for a pie crust with flour in a bowl.

In a bowl, combine the flour, sugar, and salt.
Mix in the butter with a pastry cutter or fork until crumbly.

A person's hand is mixing dough in a bowl.

A person holding a dough ball in their hand.

Gradually add cold water, tossing with a fork or your hands until a ball forms.
Cover the dough ball with plastic wrap and chill it in the fridge for 15 minutes.
Preheat the oven and place a cooking sheet in the center of the rack. See Tips.

A rolling pin and a ball of dough on a counter.

Rolled out dough with a rolling pin on a counter.

Roll out the dough on a lightly floured surface to fit a 9-inch pie pan.

A pie crust on a counter with a rolling pin.

An unbaked pie crust with pecans on the bottom and a bowl of filling.

Transfer crust to pie plate. Trim the crust to 1/2-inch. past the edge of the pan. Flute the edge of the pastry.
Sprinkle the bottom of the pie shell with toasted pecans.

A bowl with corn syrup, sugar, vanilla, and a whisk in it and a bowl of eggs.

In a small bowl, lightly beat the eggs and set aside.
In a medium bowl, mix the sugar, corn syrup, vanilla extract, a pinch of salt, and melted butter.

A bowl of a sugar and egg mixture with a whisk in it.

An unbaked pie crust with a pecan filling.

Mix thoroughly, then add the beaten eggs and whisk until just combined.
Slowly pour the filling over the pecans.

Bake until a knife inserted in the center of the pecan filling comes out clean.
Once done, transfer to a wire rack to cool. Allow to completely cool before slicing.
Serve at room temperature, chilled, or slightly warmed with homemade whipped cream or vanilla ice cream.

See the recipe card below for video and complete measurements and baking times.

Laura Belle’s Tips

Use a preheated cookie sheet – This helps prevent a soggy bottom crust. It also helps distribute the heat evenly and protects your oven from any bubbling-over filling. If you have the time and want to ensure a crispier bottom crust, you can blind bake the crust (baking it for about 10 minutes before adding the pecan mixture).
Toast the pecans – A quick 6 to 8-minute toast in the oven at 350°F or in a skillet on medium heat brings out a deeper nutty flavor.
Mix the filling gently – Whisk in the eggs just until combined. Overbeating can create too much air, leading to cracks in the pie.
Protect the crust edges – Use a pie shield or aluminum foil to cover the crust edges partway if they become brown before the pie is done baking.
Check for doneness – The pie is ready when the filling is set around the edges, but still slightly jiggles in the center. It will continue to firm up as it cools.

A slice of pecan pie on a plate with pecans.

Make Ahead

Pecan pie is one of the best pies to prepare in advance. Bake it a day or two before needed, cool completely, then cover it loosely with foil or plastic wrap, or in a pie keeper.

Storing

Room temperature – The pie can be stored, covered, at room temperature for a couple of days. For longer storage – wrap well or place in a pie container and refrigerate for up to 5 days. Bring to room temperature before serving.

Freezing – Pecan pie freezes beautifully. Bake and cool completely, then wrap it tightly in foil or plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.

Miz Helen's Country Cottage

More Delicious Pecan Desserts

Easy Mini Pecan Raisin Tarts
Easy Pumpkin Pie Crunch Cake with Pecans and Toffee
Butter Pecan Pound Cake with Cream Cheese Frosting
Chocolate Chip Pecan Pie – Cracker Barrel Style
Baked Pumpkin-Apple Oatmeal with Pecans
Easy Pecan Praline Recipe from Back To My Southern Roots

Yield: 8 slices