Honest to Gawd Real Texas Pecan Pie

By on November 26, 2017

Best Texas Pecan Pie

From The Only Texas Cookbook

Makes 6 to 8 generous servings
Emily Mickler taught me how to make this pie about 50 years ago. She was my husband’s cousin and a famous cook in the family. Not only was she an amazing cook, but she baked in a wood-fired oven which produces superior results and she hand shucked those Texas pecans herself, sitting in the kitchen on a stool.

Just today in Southern Living, I saw a recipe for a new Texas Pecan Pie that had a layer of cheesecake in it. Are you kidding me? This is an abomination both to the tradition of Texas Pecan Pie as well as to a traditional cheese cake.

This is a marriage made in hell which will disappoint you on so many levels. Provided you survive the inevitable heart attack you are sure to face after eating this Dr.Stragelove of holiday pies.

Don’t do it. Make a classic pie. It’s light. It’s luscious, and it will make the diners at your table weep for joy.

The pie is simplicity itself. If you want to be totally authentic, make a lard crust. Otherwise, just buy the one in the red box in the refrigerated section of the grocery store.

So long as you are using real Texas pecans (mail order at Amazon*Pecan Shop), all will be well. And don’t forget to whip some cream to go on top. Yes.

1 unbaked pie shell
1 cup granulated sugar
½ teaspoon sea salt
1 cup dark corn syrup
3 large eggs, well beaten
½ cup unsalted butter
2 teaspoons vanilla extract
2 cups coarsely chopped pecans
Preheat the oven to 375°F.

In a small saucepan combine sugar, salt, and corn syrup. Heat until the sugar dissolves.
Meanwhile beat the eggs until foamy. When the syrup is hot, add butter and stir until the butter melts. Add vanilla, pecans and eggs. Stir to mix.
Pour into the prepared pie shell. Bake in the preheated oven for about 40 minutes, or until a knife inserted into the filling comes out clean. Cool on a rack.

Serve with whipped cream. No need to add sugar to the cream. Just pure cream. That’ll do it.

* from Amazon: Fresh Shelled Texas Native Pecan Halves – Certified Pesticide-free and Wild-harvested 2 Lb.
PecanShop.com
3.4 out of 5 stars 15 customer reviews

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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