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Texas Pecan Pie
Yield: 2 nine-inch pies


  • About 4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 pound cold butter, cut into small cubes
  • 1/2 cup chilled water


  • 8 whole eggs
  • 4 egg yolks
  • 2 1/2 Tablespoons vanilla
  • 2 cups brown sugar
  • 1/2 teaspoon salt
  • 4 Tablespoons melted butter
  • 3 cups light corn syrup
  • 3 cups pecan pieces


For the pie dough, in a mixing bowl (or on a work surface), combine the flour, sugar, salt and butter. With your fingers, cut the butter into the flour until the mixture resembles a coarse meal.

Add the water to the flour mixture and work until a rough dough is formed. Do not over work the dough: bits of butter should still be visible. Turn the dough onto a floured work surface. Flatten and fold the dough several times to create layers in the dough. Divide the dough into 2 halves. Roll each half into a circle with a diameter well in excess of that of the pie plate and approximately 1/4-inch thick. Fit the dough circles into the pie plates and form an edge. Chill very well.

For the Pecan Pie Filling, in a mixing bowl, combine the eggs and egg yolks and whisk until smooth. Add the vanilla, brown sugar, salt and melted butter and whisk until well blended. Slowly blend in the corn syrup and mix well.

Pre heat an oven to 375°F.

Divide the pecan pieces between the two chilled pie shells. Divide the filling between the two pies. Place the pies on baking sheets and bake at 375°F for 15 minutes. Lower the heat to 300°F and bake until the pies have set and the center puff up a little, approximately 45 to 60 minutes.


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Café Annie opened in 1980 and received critical acclaim including a James Beard award for Chef Robert Del Grande. In 2009 Café Annie moved to our current location under the moniker RDG + Bar Annie, honoring the initials of its founding Chef and the restaurant that revolutionized Southwest cuisine.
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