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  • Writer's pictureGrace Saadi

50 Tastes: Pecan Pie, Texas

Despite having already covered multiple classic American pies, we are just now entering what I like to think of as pie season. From apple to chicken pot pie to especially pumpkin, all kinds of flaky, warm, and buttery encased goodness is to be found almost everywhere you look. Oh, and let's not forget to mention a Texan favorite, the stick to your teeth kinda sweet pecan pie.


Pecan pie may be a beloved classic, but that doesn't mean it is without fault. The pecan has been handed off from indigenous people, to enslaved black men, to over worked and underpaid women, and more through its history. In fact, it is the only tree nut native to north America, making it especially prevalent in our own history and progression. Pecan pie may now simply be a recipe on the back of a Karo corn syrup bottle and a treat enjoyed especially around Thanksgiving time, but it has given this country a great deal of simultaneous value and hardship. Even the pie itself has gone through a great deal of change over the years.


Texas Chocolate Pecan Pie


170 g eggs, whole

57 g unsalted butter, melted

340 g light corn syrup

100 g granulated sugar

1 tsp bourbon or brandy

1 tsp vanilla

140 g whole pecans (+ extra)

chocolate coins or chips

Pre baked pie shell (premade or homemade- preferably sucree dough)


  1. Preheat the oven to 350 F.

  2. Lightly whisk the eggs in a medium bowl, add the melted butter, corn syrup, bourbon or brandy, and vanilla and whisk to combine. Set aside.

  3. To the prebaked pie shell add your desired layer of chocolate coins or chips. I like to almost completely cover the bottom of my crust. Then add your whole pecans on top of the chocolate, adding more if necessary to cover the chocolate completely depending on the size and shape of your pan.

  4. Pour the egg mixture into the pie crust, dabbing the pecans with a spatula if necessary to coat them in the liquid.

  5. Bake your pie until the filling is set and the center of the tart is firm, approx 45-50 minutes.

  6. Let the pie cool completely, preferably overnight in the fridge, before slicing and serving.



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