Texas Pecan Pie

The Lone Star State takes its pecan pie seriously, and this version keeps it traditional. Light brown sugar and light corn syrup build a gooey, caramel-sweet filling, whole pecan halves crown the top, and it all bakes into that signature set-but-still-jiggly texture that a proper pecan pie demands.

A heaping teaspoon of flour in the filling is a smart old-school trick. It stabilizes the custard just enough so it sets cleanly when sliced without turning the filling stiff or pasty. You won’t taste it, but you’ll notice the difference when every slice holds its shape.

This pie must cool completely before cutting. Warm pecan pie runs everywhere. Give it patience and you’ll be rewarded with clean slices and that gorgeous layered look of gooey filling topped with a solid cap of pecans.

Kitchen Tips

• Pack the brown sugar firmly when measuring. Loose sugar means a filling that’s too thin and won’t set properly.
• Arrange the pecan halves neatly on top in concentric circles for a polished look. They float and hold their position during baking.
• The filling should be “almost set” when you pull it from the oven. It will still jiggle slightly in the center. Carryover heat finishes the job.
• Serve with generous whipped cream. The richness of the filling calls for something light and barely sweet alongside it.

Variations

• Add a splash of bourbon to the filling for a boozy Texas twist.
• Use dark brown sugar and dark corn syrup for a deeper, more molasses-forward pie.
• Top with a drizzle of melted chocolate after cooling for a chocolate pecan pie.