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.
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Table of Contents
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.
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!
- Chocolate Pecan Pie
- Dear Abby Pecan Pie
- Luby’s Pecan Pie
- Pecan Pie Bars
- Pecan Pie Brownies
- Piccadilly Pecan Delight Pie
Check out more of my easy recipes for pies and the best copycat restaurant recipes on CopyKat!
Taste of Texas Pecan Pie – Easy Copycat Recipe
Ingredients
- 1 cup brown sugar
- 1/2 cup dark Karo Syrup
- 1 stick butter
- 4 eggs
- 1 teaspoon vanilla
- 1 9-inch pie shell
- 2 cups pecan halves
Instructions
- Preheat oven to 325°F.
- Place sugar and syrup in a mixing bowl.
- Melt butter and add it to syrup and sugar. Mix well until all sugar is dissolved.
- Add the eggs and vanilla, and mix until smooth.
- Pour mixture into pie shell.
- Place pecan halves on the top of the pie.
- Bake for 50 minutes, or until done. You can check this with a knife, when it comes out clean, the pie is done.
- Cool the pie to room temperature before slicing and serving.
I was gifted with a Taste of TEXAS PECAN PIE FOR Christmas, I hope this is a clone of that pie it was like caramel pecan pie
I made this and it turned out beautifully! This one will go in my recipe file!