Easy & Yummy Texas Pecan Pie Recipe: Taste Of Home Holiday Cookies 2022


When August rolls around, there is not a single place on earth other than Texas that I would rather be. Living in Texas in August, when it is humid, sultry, and hot, is comparable to attempting to breathe inside of a tightly covered pressure cooker.

But as November approaches, I am reminded of all the wonderful things about Texas. The crisp air and mild temperatures of fall invigorate our senses and encourage us to spend more time outside. Pecans are now at the stage where they can be collected and shelled in public spaces like streets and parks.

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Those of you who believe that pecans can be purchased in supermarkets pre-packaged in 6-ounce plastic containers have been cheated out of the authentic texture and flavor of a genuine Texas delicacy. The native pecans that are smaller in size and have shells that are similar to granite are the best. However, once you get the hang of cracking them, there are no other autumn treats that can compare.

Because the holidays are drawing near, we thought it would be appropriate to share a couple of our most beloved recipes that call for Texas pecans. These recipes are fantastic, even if you are only able to use store-brand imitations of the ingredients.

Texas Pecan Pie

  • 1/3 cup butter
  • 3/4 cup brown sugar, firmly packed
  • 3 whole eggs
  • one cup light corn syrup
  • one cup broken pecans
  • one tsp vanilla
  • one tsp salt
  1. Prepare a pie shell and set aside, or use a pre-made pie shell.
  2. Mix cream butter, sugar, and eggs.
  3. Stir in corn syrup, pecans, vanilla and salt.
  4. Pour mixture into prepared pie shell.
  5. Spraying the pie pan with PAM or a similar no-stick spray before placing pie shell can help keep the pastry crisp.
  6. Bake in 375 degree oven for 30-40 minutes, or until just set in center.
  7. Cool completely before serving.

In the 1980s, I traveled to Kyoto, Japan to visit my daughter, who was attending university there at the time. We had an unforgettable Christmas together. I was well aware that it was illegal to bring food into Japan, but I made a double batch of her favorite pecan cookies anyway because I knew how much she enjoyed eating them. I thought there was a chance I’d misplace the cookies, but what the heck. There’s a chance I’ll get lucky and be able to sneak them past customs.

After a 26-hour flight, I finally arrived in Japan, where I was greeted by a Japanese customs agent who proceeded to search through all of the contents of my luggage. Nothing, no matter how trivial or inconsequential, was safe from his scrutiny. When he reached the tin of cookies that were jam-packed into the container, he regarded it with a perplexed expression.

“Can you tell me what this is?” he questioned me.

I told him in my best elementary school girl Japanese that the item was a Christmas present for my daughter, and I hoped that would convince him to move on to the next thing. It just wasn’t meant to be.

He opened the tin, and as I watched in horror, he was immediately engulfed by a thick cloud of powdered sugar.

“Ah,” he exclaimed at that point. “Clismas plesant!” And then, with a broad grin, he slammed the lid down on the can and motioned for me to go ahead.

Indeed, he was correct. Without these pecan treasures, the holiday season just wouldn’t be the same enjoyable experience.

Holiday Pecan Cookies

  1. Beat until soft with butter.
  2. Blend in two tablespoons sugar.
  3. Add one teaspoon vanilla, one cup ground pecan meats, and one cup cake flour or regular flour sifted several times.
  4. Roll into 32 inch balls, one teaspoon full at a time.
  5. Place on greased baking sheet. Bake in 300 degree oven for 45 minutes or 375 for 25 minutes.
  6. While cookies are still hot, roll in confectioner’s sugar.
  7. Roll again after cookies cool.

Stored in air-tight tins, these cookies will keep indefinitely.
Enjoy!

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