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Momma Ashley's Texas Pecan Pie

While we love a good pumpkin pie, in our opinion, nothing beats a pecan pie on Thanksgiving. But then again, you should probably serve both!


Momma Ashley's Texas Pecan Pie


Why it's on our list


Pecans are a big deal in Texas and Thanksgiving is not Thanksgiving in Texas without Pecan Pie. This was our maternal grandmother's recipe and our mother, Momma Ashley makes it every year for Thanksgiving and occasionally Christmas. It's super easy and pretty much fool proof.


There is nothing fussy about this 5 ingredient recipe, proving that some of the tastiest things in life are simple as pie. The key to making this pie so flavorful is roasting the pecans, first. Also, keep an eye on the edges of the crust while baking. Sometimes the crust will brown before the center of the pie is cooked. If you find that the edges are looking a little too dark, simply cover the pie loosely with tin foil to prevent the edges of the crust from burning. Once the center of the pie is no longer jiggly, it is ready to remove from the oven. Make sure to let the pie cool before serving.


Serve with a dollop of homemade whipped cream and enjoy!


Serving Size: One pie


Ingredients

  • 1 -1/4 c sugar

  • 1/4 c butter

  • 1/2 c light corn syrup

  • 3 eggs beaten

  • 1 c pecans

Directions


Preheat oven to 350°


Spread pecans out evenly over a cookie sheet lined with parchment paper.


Roast pecans in oven for 5 - 10 minutes or until pecans are a few shades darker than their original color. Remove from oven and set aside.


Mix butter, sugar and syrup in a small sauce pan and bring to a boil. Remove from heat.


In a medium bowl, beat eggs and add pecans.


Slowly add syrup mixture to pecans and eggs being careful that liquid is not too hot. You do not want to cook the eggs. Continue to beat eggs and pecans as you add syrup mixture.


Pour mixture into a 9" unbaked pie shell and place on a cookie sheet. Sometimes the filling can bubble over and you do not want to have to clean up that mess! Bake for 40 to 50 minutes. Cooking time will vary depending on oven. You want the center of the pie to have a tiny bit of movement when you shake it but not super jiggly. If center seems jiggly, allow to continue baking, checking every 5 minutes. Pie will continue to bake and solidify after you have removed it from oven.


Serve with homemade whip cream.




 

Serve it up!

What is your favorite Thanksgiving pie? Send us a note!

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