Old Pecan Street Pecan Pie

Old Pecan Street is the original name for what’s now 6th Street in Austin, Texas, and this pecan pie takes its name from the city’s pecan-tree-lined neighborhoods. The recipe leans Southern: light corn syrup instead of dark, granulated sugar instead of brown, plus a full tablespoon of vanilla and four eggs to give the filling its silky body. The pecans get chopped coarsely so each slice has plenty of nuts visible without that bite-sized roulette of biting into a whole half pecan.

The extra egg is the move that distinguishes this version. Most pecan pies use 3 eggs; this one uses 4, which produces a custardier, less gooey filling that slices clean instead of pulling apart. Margarine instead of butter is the 1970s era detail that you can update or leave; either fat works. Bake at 350°F (175°C) for the full 50 to 55 minutes; the filling should still jiggle slightly in the center when you pull it from the oven, since it sets as it cools.

Pro Tips

• Toast the pecans for 5 to 7 minutes before chopping for a deeper, more intense pecan flavor.
• Use light corn syrup as written. Dark corn syrup overpowers the vanilla and turns the filling muddy.
• Place the pie on a foil-lined sheet pan. Pecan pies bubble over and the cleanup is brutal otherwise.
• Cool completely before slicing. Warm pecan pie filling is too soft to cut into clean wedges.

Variations

• Substitute butter for the margarine for a richer, deeper flavor in the filling.
• Add a tablespoon of bourbon or dark rum to the filling for a holiday-leaning version.
• Sprinkle flaky sea salt across the top after baking for a salty-sweet contrast in each bite.