I've been asked to make a Texan Pecan Pie for Thanksgiving for my boyfriend's family dinner and not sure if it's any different than a normal Pecan Pie or not? What's the secret???

Thanks for any advice or help!

It's probably just BIGGER!


(Don't worry...there are lots of great cooks on this site and they'll post a REAL response soon!)

http://aggie-horticulture.tamu.edu/plantanswers/recipes/pecanrecipes/recindex.html

Texas Pecan Pie

* 1/2 cup melted butter
* 1 cup light brown sugar
* 1 cup light corn syrup
* 3 eggs, lightly beaten
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1-1/3 cups pecan pieces
* Unbaked 9-inch pie shell
preheat oven to 450°F.
Mix together the butter, eggs, brown sugar, corn syrup, salt and vanilla. Whisk until smooth.
Blend in pecans..stir in pie shell.
Bake 10 minutes at 450 degrees, then lower heat to 350 degrees and cook for an additional 40 to 45 minutes.
Happy Eating :-)

from Texas I use the recipe on the light corn syrup bottle don't forget the vanilla ice cream

This pecan recipe never fails me:

Pecan Pie (Adapted from Sweet Stuff):
Short Crust Pastry:
1 1/4 C all-purpose flour
1/2 tsp salt
1 Tbsp granulated white sugar
1/2 C unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 C ice water

Method Of Preparation:
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.


Pecan Filling:
1 C dark brown sugar
2/3 C Lyle's Golden Syrup (or dark corn syrup)
2 1/2 tablespoon rum or bourbon
2 tsp. vanilla
4 Tbsp unsalted butter
3 large eggs
1/4 C cream
1/4 salt
1 1/2 - 2 C (150 - 200 grams) pecans, toasted and coarsely chopped
1 C pecan halves

Method Of Preparation:
In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, vanilla and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.

Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts,then arrange pecan halves on top of pie. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream.

Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup

Method of Preparation:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Sorry for the error on this page!

But back to the question?
Pecan pie?
That depends how much time you want to spend on it?
So many recipes online,just seek,an find the best for you to handle!

As Cooks!!!
The basic are there,we just try to give it's are own taste!

Like a Scientist?

Just being a cook,a passion for food!!!