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.

Ingredients

Pie Shell

2 cups all-purpose flour, plus more for rolling the pastry
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch dice
1/4 cup plus 1 tablespoon ice water

Filling

1 1/2 cups pecan halves (5 1/2 ounces)
1 1/2 sticks unsalted butter
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons whole milk
2 tablespoons all-purpose flour
1/2 vanilla bean, split, seeds scraped
1/2 teaspoon kosher salt
4 large eggs
Unsweetened whipped cream or vanilla ice cream, for serving

Directions

Make the pie shell

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is evenly moistened. Turn it out onto a work surface and knead two or three times, just until it comes together. Form the pastry into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
Preheat the oven to 350°F. On a lightly floured surface, roll out the pastry 1/8-inch thick; transfer into a deep 10-inch glass pie plate and trim the overhang to 1/2 inch. Fold the edge of the pastry under and crimp the edges. Prick the bottom with a fork in a few places. Freeze for 30 minutes.
Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge. Remove the paper and weights and bake the shell for 15 minutes longer, or until it is lightly golden. Leave the oven on.

Make the filling

In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds, and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans in the bottom of the pie shell and pour the filling on top. Bake until the center is just barely set and the crust is golden brown, about 45 minutes. (If the pie is browning too quickly, loosely cover with foil and continue baking. Remove foil for the last 5 minutes of baking.) Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice cream.

Originally appeared: November 2007