Texas Pecan Pie

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You know what they say, everything is bigger in Texas… even the pecan pie! So today we’re showing you how they do it down south.

This southern staple has a rich history dating back to the 1870s and 1880s, when pecan recipes first started appearing in Texas cookbooks. Then In the 1920s, Karo syrup started putting the recipe for pecan pie on their cans, and became the secret ingredient that gives this dish its southern charm! Well, we added another secret ingredient that makes it even more flavorful and delicious: extra virgin olive oil from Spain! See for yourself with our recipe. Follow the link to our pie crust recipe.

How to make Texas Pecan Pie with Olive Oils from Spain

Preheat oven to 350°F.
Chop pecans and set aside.
In a large mixing bowl, whisk together the corn syrup eggs, sugar, molasses, salt, vanilla extract, and extra virgin olive oil from Spain.
Stir in the chopped pecans.
Pour the mixture into a prepared pie crust
Top with 10 chopped pecans
Bake for 1 hour, or until the center reaches 200°F
Allow the pie to rest for at least 3 hours before serving. Enjoy!

Click to download recipe: Texas Pecan Pie