My next door neighbor has made me pecan pie as a thank-you for little gestures for years now. Whenever she asks if she can make me something different, I politely decline because the pie is that good. As the years went by, I asked her if she would share this cherished family recipe with me so I wouldn’t have to depend on her for the pie! Luckily, my neighbor agreed with one stipulation, that she teach me how to make the pie before handing over the recipe. Of course, I acquiesced!

Since I can not hand the recipe over to you all, knowing how special this Texas award-winning pie is, I will share with you my easy adaptation. I promise, if you follow this recipe you can have the pie on the table on Thanksgiving with little to no pressure.

Gooey Texas Pecan Pie

adapted from my neighbor’s prize-winning family recipe, the filling makes two pies

2 pies worth of high quality ready-to-bake pie dough like Rustic Tart, Immaculate Baking, Dufour Pastry
1 stick Kerrygold butter
1 c. light brown sugar
1 c. white Karo syrup
3 tbp. + 1/2 tsp. flour
3 eggs
1/2 tsp. Nielssen Massey vanilla bean paste
1.5 c. pecan halves, raw unsalted
1 tsp. Maldon salt

Melt the butter, sugar, Karo syrup, 1/2 teaspoon Maldon salt, and flour in saucepan on low for 6 minutes. Do not bring to a boil, if it bubbles remove from the heat. The goal is to get all the components melted together.

Beat eggs until thick and slightly frothy. Temper the eggs with 1/4 cup of the saucepan mixture, combine until smooth and then pour the eggs with the other ingredients back into the saucepan. Add the vanilla past and then the pecans, gently turning.

Pour the contents into the EASY pre-made pie crust (x2!!), arranged in a 9-in pan, and top with the remaining 1/2 tsp of Maldon salt for a beautiful salty, sweet, crunch. Bake at 350 degrees for 1 hour. If you bake both pies at the same time make sure to rotate and check the pie. I like mine to have a slight wobble in the center, which will set up as it cools.

If you want to use a homemade pie crust, may I recommend Ina? Who doesn’t love a good Barefoot Contessa recipe?