"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Texas Pecan Pie Recipe

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Texas Pecan Pie image
Allyson and Suzanne try out sewing at Swamp Camp 2001

 

This recipe for Texas Pecan Pie, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Catherine Googe

Category:
Category:

Ingredients:  
Ingredients:  
One 9-inch pie crust - uncooked
1 1/2 cups pecan pieces
1 small (5 oz) can evaporated milk
2 large eggs beaten
1 tsp vanilla extract
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups Light Brown sugar
1/2 cup white granulated sugar

Note: Eliminate salt if using regular salted butter

Directions:
Directions:
1. Preheat oven to 400
2. Prepare or thaw a 9-inch pie crust. Prick crust lightly with fork. Shield edges while cooking
3. Pour pecan pieces into pie shell
4. Using a whisk, combine milk, beaten eggs, vanilla, salt, and melted butter in a bowl. Whisk in both sugars until smooth.
5. Pour filling over pecans in pie crust. (The pecan pieces will float to the surface)
6. Place in oven at 400F. After 10 minutes, reduce heat to 350 and bake until center no longer wiggles, about 35-45 minutes. Don't overcook.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr, including cooking time
Personal Notes:
Personal Notes:
My good friend, Gayle Wallace gave me this recipe, and I think it makes the best pecan pie filing. You can use pecan halves as well as pecan pieces or chopped pecans. It cuts well even when still warm. Louisiana has really good pecans!
Love to all, Mimi

 

 

 

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