When you think of the United States of America you think about the US flag and a slice of all American apple pie. Apple pie is absolutely delicious. I’m not arguing that but what I will say is when I’m thinking about the great state of Texas. I’m thinking about the Texas flag and a slice of rich, gooey, deliciously warm, pecan pie.

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Mini pecan pie tarts, above view table scene on a rustic white wood background
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Now I know there are other states that make pecan pie, but I just feel like if you’ve never had a Texas-style pecan pie, you’ve really never happy camper before. These rich delicious flavors and ingredients will be and always have been a crowd-pleaser. You can have your pecan pie with or without, a nice scoop of vanilla ice cream but the reality of it is if you make a Texas-style pecan pie the correct way you don’t need anything but a fork. Here is the best way and the only way to make a Texas-style pecan pie.

Grab whole and chopped pecans to the unbaked thick pie crust. You need a big plastic bowl to stir together the 2eggs,  a cup of brown sugar, half-melted salted butter, vanilla 1/4 tsp, one tablespoon cinnamon, and just a pinch of salt. Pour the mixture over the chopped pecans. Bake for about an hour or until the center has just a slight wiggle room. The pie needs to cool for at least 1 hour and 30 minutes on a wire rack before b. Top with fresh whipped cream or a scoop of vanilla ice cream if you like, but Texas pie really does not need it.

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