Texas Pecan Pie



Museum Cafes and Arts, Menus and Music

From page 120, Museum Cafés & Arts by Sharon O'Connor

Courtesy of The Museum of Fine Arts, Houston, Texas

A beloved holiday dessert.

  • Pie Dough
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cut into small pieces
  • ¼ cup chilled water
  • Filling
  • 4 eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup packed brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
  • 1 ½ cups light corn syrup
  • 1 ½ cups pecan pieces
  1. In a food processor, combine the flour, sugar, salt, and butter and process until crumbly. Pour in the water and process until the dough just forms a ball. Or, in a medium bowl, combine the flour, sugar, salt, and butter. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the water with a fork and stir until the dough comes together to form a ball.

  2. On a lightly floured surface, knead the dough briefly and roll it out to a round 10-inches in diameter. Fit the dough into a 9-inch pie plate and form a decorative crust. Refrigerate for 30 minutes.

  3. Preheat the oven to 375°F. In a medium bowl, whisk the eggs and egg yolks together. Stir in the vanilla, brown sugar, salt, and melted butter. Pour in the corn syrup and mix well.

  4. Sprinkle the pecans evenly in the bottom of the pie shell and pour in the filling. Transfer the pie to a baking sheet and bake in the preheated oven for 15 minutes. Reduce the heat to 300°F and bake for 50 to 60 minutes, or until the center puffs slightly and the crust is golden brown. Remove from the oven and let cool.


Makes one 9 inch pie