"Out of 140 pies, this one was it," Dean Fearing says of his experience judging a contest at the state fair, adding of the baker, "Her name was Bobby Lee; she never told me her last name." The award-winning Texas pecan pie features an all-butter pie crust and a gooey pecan filling. A combination of granulated sugar and dark brown sugar build sweetness and a whopping four eggs give the filling a custard-like body that’s creamy and decadent. More magic comes from the seeds of a vanilla bean pod, which adds real vanilla flavor that’s so much more than an obligatory ingredient. Make this pie to win at holiday dessert tables and don't forget the whipped cream.
Frequently asked questions
Why is pecan pie famous in Texas?
Texas pecan pie has been a tradition for more than 100 years, and the pie was officially named the state dessert in 2013. Along with Georgia and New Mexico, Texas is one of the nation's top three pecan-producing states. Not surprisingly, pecan is also the state nut and tree of Texas.
How can you tell when a pecan pie is done?
With four eggs in the filling, this is technically a custard — so you'll definitely want to make sure your pie is thoroughly baked. When it's ready to come out of the oven, the crust should be golden brown and the filling just barely set. The very middle should still have a bit of jiggle to it, but it shouldn't be liquidy or exhibit a lot of movement. To avoid a hard filling, take care not to overbake it.
Notes from the Food & Wine Test Kitchen
As a popular dessert choice for the holidays, thankfully this pie can be baked a day ahead. Store it, covered, at room temperature. If you'd like to work even more in advance, the pie shell can be wrapped well and frozen for up to a month.
Suggested pairing
A Muscat's citrus and honey notes will accent the flavors in this Texas pecan pie.
