Classic Texas Pecan Pie

Milam County - October in Milam County means the pecans are starting to fall. You'll see them along the roadsides and in old farmyards — native Texas pecan trees dropping their crop the way they have for a hundred years. The pecan tree has been our state tree since 1919, and the pecan itself is Texas's official state nut. We take this pie personally.

Every Texas family has a pecan pie opinion: Karo or cane syrup, chopped or halves on top, whipped cream or Blue Bell. But the bones of it never change — a buttery crust, a gooey sweet filling, and a full cup and a half of pecans. Make this one for a fall supper, a church potluck, or just because the kitchen smells better when a pie's in the oven.

Classic Texas Pecan Pie (serves 8–10)

• 1 unbaked 9-inch pie crust
• 1 cup light corn syrup
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1 1/2 cups pecan halves

Directions:

1. Preheat oven to 350°F. Fit the crust into a 9-inch pie dish and crimp the edges.
2. In a large bowl, whisk together corn syrup, sugar, eggs, melted butter, and vanilla until smooth.
3. Fold in the pecan halves. Pour into the crust.
4. Bake 50–60 minutes, until the filling is set and the top is golden brown. The center should jiggle just slightly — it firms up as it cools.
5. Cool completely before slicing (at least 2 hours — the hardest step). Serve with whipped cream or vanilla ice cream.

Tip:If the crust edges brown too fast, cover them with strips of foil halfway through.