Texas Pie Recipes

TEXAS PECAN PIE

Steps:

• In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside., In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.

TEXAS PECAN PIE

Steps:

• Preheat oven to 425˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Whisk together sugar, flour, and salt in a medium bowl. Whisk in eggs, corn syrup, melted butter, and vanilla; stir vigorously until blended. Stir in pecans. Pour mixture into piecrust.
• Bake pie on bottom rack of preheated oven 10 minutes. Reduce temperature to 350°F; bake until center is set, about 30 minutes more. Cool completely on a wire rack, about 1 hour.

TEXAS PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour pie filling into 9x13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all.
• Bake 40 minutes, until top is golden brown.

TEXAS PIE

Steps:

• Preheat the oven to 375 degrees.
• Open one package of the defrosted pie dough and place it into the greased glass pie dish.
• Open all of the cans of pie filling and place a different spoon in each one. Review the design in the picture and begin to fill the pie in as displayed with the blueberries taking up half of the pie from 6 'clock to 12 o' clock, the apples from 12 o'clock to 3 o'clock, and the cherries from 3 o' clock to 5 o' clock. Use only enough to mound the fruit up in its section and reserve the rest for another project.
• You will use all of the blueberry, but have some leftover apples and cherries... these are pretty good on pancakes for breakfast.
• Put the pie in a cool, safe place while you lay out the final piece of pie dough on a kitchen surface, sprinkled with a little flour to prevent sticking.
• Cut out 4 Texas shapes using the Texas cookie cutter (link above). Cut out 1 star or cut it freehand with a knife.
• To finish the pie, place the star over the blueberries in the upper corner. Get it just where you want it and then lay the Texas dough sections down around the pie to fill in. Crimp the edges of the pie and make any final adjustments to make it look pretty.
• For the egg wash, beat an egg in a coffee cup, thinning with water if necessary to make spreadable.
• Using the pastry brush, brush all of the dough. Sprinkle with sugar if desired. The sugar increases browning and you will likely have to use the foil method to protect the crust from over-browning at some point, but the sugar garnish looks extra professional!
• Bake the pie dough for 40 minutes. If at any time the outside crust begins to get very dark remove the pie and gently scrunch the foil around the edges. It just needs to cover up the surface of the crust to protect it from browning any further. This will allow the crust over the fruit to continue to bake (it takes a little longer.) You may add 10-12 minutes longer if needed to finish browning the crust, depending on your oven.
• When done, remove the pie and serve as usual. Vanilla ice cream is the best accompaniment with hot pie!

TEXAS BEAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
• In a food processor, puree beans until smooth. In a medium bowl, combine beans, eggs, sugar, vanilla and salt; beat well. Pour mixture into the unbaked pie shell.
• Bake for 45 minutes or until knife inserted into center of pie comes out clean. Cool before serving.

AUTHENTIC TEXAS FRITO PIE

Steps:

• Heat the chili until it is steaming hot.
• Place Fritos in a lightly oiled casserole dish.
• Cover with the chili.
• Cover top with cheese.
• Heat until cheese melts.
• Serve sprinkled with onions and sour cream if desired.

EASY TEXAS PECAN PIE RECIPE

Steps:

• First either prepare this best pie crust recipe or buy one that you enjoy. Preheat oven at 425° F. Then, prepare the pecan pie filling. In the bowl of a mixer with a paddle attachment, blend butter, sugar, salt, and cornstarch at low speed until combined.
• With the mixer running, add eggs, one at a time, mixing until just combined. Make sure starch is fully mixed. Mix in the syrup and vanilla. Next, place chopped pecans onto the thawed pie crust and pour on the syrup mixture. Arrange whole pecans at a beautiful pattern. Bake for 15 minutes in order to set the crust and prevent soggy bottom.
• Then reduce heat to 350° F, place foil loosely on top, and bake for 30-40 minutes more in order to cook the filling slowly, or until center is set. Like a flan or jell-O, center has to be just a little jiggly yet firm.
• If using a glass pan, add about 10-15 minutes at 350° F to the baking time. The reason why is because glass is not a good conductor of heat. Remove from oven and let it cool before either serving or storing. If center is runny, place pie bake in the oven and bake at 350° F until set.

PECAN PIE

Steps:

• Preheat the oven to 350°F.
• Mix together the sugar, the corn syrup, the eggs, and the vanilla. Stir in the milk, flour, melted butter, and pecans.
• Pour the filling into the piecrust. Bake for 45-50 minutes or until set.

TEXAS PECAN PIE

Steps:

• Start your Texas Pecan Pie by preheating your oven to 350 degrees F.
• Mix the corn syrup, eggs, sugar, butter, salt, bourbon and vanilla in a large bowl.
• Gently stir in the pecans and pour into the pie crust.
• Place a pie crust protector over the pie and place it on a cooking sheet. Bake on center rack of the oven for 60 to 70 minutes and remove from oven.
• Cool at least for 2 hours on a wire rack before serving.

TEXAS PIE

Steps:

• In a saucepan, saute onion in butter until tender. Stir in chicken, chilies and mushrooms. In a small bowl, combine soup, sour cream and hot pepper sauce; add to pan. Cook and stir for 5 minutes. Sprinkle mozzarella cheese in the bottom of pie shell; add chicken mixture. Sprinkle with cheddar cheese. Bake at 350° for 25-30 minutes or until filling is bubbly and cheese is melted.