There’s something magical about a perfectly baked pecan pie that captures the essence of Southern hospitality and Texas tradition. This copycat recipe recreates the famous pecan pie from Taste of Texas, the legendary Houston steakhouse that has been serving up authentic Texas hospitality since 1977. Known for their massive steaks and classic Southern sides, their pecan pie has become just as famous as their beef.

Add this site as a preferred Google source!

Add

A whole copycat Taste of Texas pecan pie on a wood surface.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why This Recipe Works

The secret to recreating the famous Taste of Texas steakhouse pecan pie lies in the combination of dark corn syrup and brown sugar, which creates a rich, molasses-like depth of flavor. The butter adds richness while the eggs provide structure, creating that perfect custard-like filling that sets beautifully. By placing the pecan halves on top rather than mixing them throughout, you get a stunning presentation and ensure every slice has the perfect filling ratio to nuts.

Ingredients

Pecan halves – The star ingredient that provides crunch and authentic Texas flavor
9-inch pie shell – Provides the buttery, flaky foundation for the rich filling
Dark corn syrup – Creates the signature glossy, sweet base with deeper flavor than light syrup
Brown sugar – Adds molasses notes and caramelized sweetness that complements the pecans
Butter – Contributes richness and helps create the smooth, custard-like texture
Eggs – Bind the filling ingredients and provide structure as the pie sets
Vanilla extract – Enhances the overall flavor profile with warm, aromatic notes

Step-by-Step Instructions

Preheat the oven to 325°F (163°C). Prepare the pie shell in a 9-inch pie pan.
Melt the butter in a small saucepan over low heat or microwave. Set aside to cool slightly.
Combine the base by adding the melted butter to a large mixing bowl with the dark corn syrup and brown sugar. Mix well until all sugar is completely dissolved and the mixture is smooth.
Add the binding ingredients by incorporating the eggs one at a time, whisking thoroughly after each addition. Add the vanilla extract and mix until the filling is smooth and well combined.
Assemble the pie by pouring the mixture into your prepared pie shell, ensuring it’s evenly distributed.
Add the pecans by carefully arranging the pecan halves on top of the filling in an attractive pattern. They will float slightly, which is normal.
Bake the pie for 50 minutes or until the center is set. Test for doneness by inserting a clean knife into the center – it should come out mostly clean with just a few moist crumbs.
Cool completely before serving to allow the filling to set correctly, about 2-3 hours at room temperature.

Copycat Taste of Texas pecan pie slice on a plate and the pie behind it.

Chef’s Notes

For the best results, use fresh pecan halves and avoid broken or discolored pieces. The pie is done when the center no longer jiggles when gently shaken. Don’t overbake, as this can cause the filling to become tough rather than silky smooth.

Storage & Reheating Instructions

Refrigerator Storage: Store covered for up to 4 days. The pie actually improves in flavor after the first day.
Reheating Method: Serve at room temperature or warm slightly in a 300°F oven for 10-15 minutes. Avoid microwaving as it can make the crust soggy.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Love pecan pie? Try these recipes!

Check out more of my easy recipes for pies and the best copycat restaurant recipes on CopyKat!

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!