Best 20 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 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 PECAN AND CHOCOLATE PIE

Steps:

• For crust:
• Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
• For filling:
• Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
• Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
• Cool pie completely on rack.

YUMMY TEXAS PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour filling into crust. Cover edge with foil. , Bake for 35 minutes. Remove foil; bake until puffed and golden (center will not be set), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.

TEXAS STYLE HASH BROWNS SHEPHERD'S PIE

Steps:

• Brown meat and onions in a dry frying pan on high heat. Meat will cook in its own juices, so do not add oil. When cooked, drain.
• Tip back into frying pan and add tomatoes, soup, mushrooms and peas.
• Add one can full of water and stir.
• Add Worcestershire Sauce and A1 Steak Sauce to taste. (Use approx 2 tbsp of Worcestershire Sauce as a guideline, and 1 tsp of A1, but you will know when it tastes right!).
• Cook on a high heat until bubbling, then cover and reduce heat.
• Simmer for 10 - 15 minutes, stirring occasionally.
• In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside.
• When Meat mixture has condensed down and thickened slightly, remove from heat.
• Spoon mixture into a 9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary.
• Pan should be 1/2 to 3/4 full.
• Add packaged hash brown mix on top of the meat mixture, pressing down to compact.
• Pour egg, milk and cheese mixture (above) on top of the hash browns, and bake at 350 degrees for 25-30 minutes, or until hash browns have browned to a nice crispy golden colour.
• During the last few minutes of cooking, you can add extra shredded cheese to the top of the pie, and broil for a few minutes to melt.
• This recipe tastes great when served with HP sauce (which is a spicy English sauce). My husband also enjoys it with ketchup, however neither of these are necessary, and this is simply a serving suggestion! Enjoy!

CANTALOUPE PIE ALA TEXAS AND PACIFIC

Steps:

• Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
• Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
• Mix sugar and flour and slowly add to hot mixture, stirring constantly.
• Add butter and nutmeg, stir until butter melts.
• Cool and pour into prebaked pie crust.
• If desired, top with meringue made according to your favorite recipe and brown in oven.

TEXAS LEMON CHESS PIE

Steps:

• Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°., In a small bowl, beat egg whites until soft peaks form. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning. , Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.

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.

LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

Steps:

• 1. Preheat oven to 350°F.
• 2. Mix together the melted butter, sugar, eggs, vanilla, buttermilk and 1/2 cup shredded coconut . Pour into pie shell.
• 3. Bake at 350° for 40 to 45 minutes or until set.. Let cool.
• 4. Melt 1 Tbsp butter in a skillet. Add remaining 1/2 cup of coconut, and toast over low heat until lightly golden.
• 5. Garnish pie with the whipped cream. (For a lovely presentation, place whipped cream in pastry bag fitted with a star tip, and pipe the whipped cream on the pie surface.)
• 6. Sprinkle the toasted coconut over the whipped cream. Chill until ready to serve.

TEXAS BUTTERMILK PIE

Steps:

• 1. 2 c sugar ¼ c flour Mix together
• 2. 1 stick butter melted 3 eggs beaten 1 tsp vanilla 1 c buttermilk Hand mix these in separate bowl
• 3. Then gradually add dry mixture and hand mix Pour into deep dish pie crust Bake at 350 60-70 minutes or until middle of pie is set if top starts browning before its finished I always lay a piece of foil over the top once light brown then finish cooking =)

TEXAS LIME PIE

Steps:

• In a large bowl, combine the cracker crumbs, brown sugar and butter until crumbly. Press onto the bottom and up the sides of two greased 9-in. pie plates., In a large bowl, beat the milk, egg yolks and lime juice on low for 2 minutes or until smooth and slightly thickened. , Pour into prepared crusts. Bake at 350° for 18-22 minutes or until a knife inserted in the center comes out clean. Cool on wire racks for 1 hour. Chill for 6 hours. Garnish with whipped topping, lime and mint if desired.

TEXAS JALAPENO APPLE PIE

Steps:

• Preheat oven to 350°F Spread jalapeno jelly into the bottom of pie shell.
• In a bowl, toss apples with lemon juice.
• In a separate bowl, combine sugar, flour, cinnamon, nutmeg and brown sugar.
• Sprinkle sugar mixture over apples, toss and spoon into pastry shell.
• Sprinkle jalapeno pepper over apples.
• For topping, combine sugar, flour and butter with a pastry blender to form crumbly mixture.
• Stir in grated cheese.
• Sprinkle over pie.
• Bake 45 minutes, or until golden.

TEXAS HILL COUNTRY SPICED PUMPKIN PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
• Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
• Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.
• Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. Unmold pie. Serve with bourbon cream.

TEXAS RUBY-RED GRAPEFRUIT PIE

Steps:

• 1. When sectioning grapefruit with a shape knife, be sure to remove all the membrane. Cut each slice in half and drain in a strainer or colander.
• 2. Cook sugar, water, cornstarch, and salt until thickened and clear. Add Jello and stir until dissolved. Pour into a flat dish and chill until mixture begins to set., about 25 minutes.
• 3. Add grapefruit, mix, and pour into cooled pie shell. Chill for at least two hours before serving.
• 4. To serve, top each serving with whipped cream, or pipe a decorative border of whipped cream on pie then slice and serve.

TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

EAST TEXAS MILLIONAIRE'S DELIGHT PIE

Steps:

• 1. Using an electric mixer, blend the cream cheese, sugar, lemon juice and salt until smooth.
• 2. Gently fold in whipped topping, pecans, coconut and fruit until combined.
• 3. Spoon mixture into baked pie shell and garnish as desired. Chill for at least 2 hours or until serving time.

TEXAS LIME PIE

Steps:

• In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
• Press onto the bottom and up the sides of two greased 9" pie plates.
• In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
• Pour into prepared crusts.
• Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
• Cool on wire racks for 1 hour.
• Chill for 6 hours.
• Garnish with whipped topping, lime, and mint if desired.

TEXAS CHOCOLATE PEANUT BUTTER PIE RECIPE - (4.3/5)

Steps:

• CRUST: Preheat oven to 350ºF. Combine 1 1/2 cups graham cracker crumbs with 1/2 cup sugar and 1/2 cup (1 stick) butter, melted. Stir until thoroughly blended. Press mixture into bottom and sides of 10-inch pie tin. Bake for 10 minutes. Allow crust to cool before filling. FILLING: Mix cream cheese, peanut butter and 1 3/4 cups sugar in a mixing bowl until blended. Whip 1 cup whipping cream until stiff, then fold into the peanut butter mixture. Spoon filling into crust. TOPPING: combine 1/3 cup sugar and 2/3 cup whipping cream in a saucepan and bring to a boil. Reduce heat and simmer for 7 minutes. Remove pan from heat. Add chocolate and butter; stir until melted. Stir in vanilla. Cool until slightly thickened. pour over pie as evenly as possible. Refrigerate 4 to 5 hours bore serving. Garnish with toasted peanuts. Makes 10 servings.

TEXAS PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees
• 2. To make crust, in a large bowl mix the flour, sugar and salt. Cut in the chilled butter and shortening with a fork or pastry blender until crumbs form. Add the water, 2 T. at a time, until the dough holds together. Form dough into a ball and pat flat, making sure dough is not too dry and do not handle too much or it will get tough. Roll out onto floured surface with floured rolling pin. Transfer to a 10" pie pan and cut off all but ½ around and flute; prick bottom with fork.
• 3. Cut parchment paper into a circle to cover bottom of pie pan. Fill with beans to weigh down. Bake for 25 minutes.
• 4. Toast chopped pecans for 8 minutes in 350 degree oven; remove and set aside.
• 5. To make filling, In a medium saucepan add the remaining filling ingredients except eggs. Cook, stirring, over medium heat until just boiling; remove and cool for 5 minutes.
• 6. In a heatproof bowl lightly beat the eggs; temper the eggs with a ladle of warm mixture, whisking, adding a couple more ladles, doing the same.
• 7. Add the egg mixture to the saucepan, stirring until mixed. Add the nuts; mix.
• 8. When crust is done, remove beans and parchment paper. Fill crust with filling mixture.
• 9. Bake 55 minutes, or until middle is barely set and crust is brown; Cool completely before serving

TEXAS PECAN PIE

Steps:

• 1. Dough: Sift the flour into a bowl. Using a pastry cutter, 2 forks or your fingertips, cut the butter into the flour until the mixture resembles coarse meal. Add the salt. Add the ice water and toss gently with a fork until a dough forms. If the dough is dry, add more ice water, 1 tablespoon at a time, until the dough come together. Press the dough into a disc, wrap in plastic wrap, and chill for at least 2 hours or up to 3 days in the refrigerator. Remove the dough from the refrigerator. Dust a work surface with flour. Working quickly with a rolling pin, roll out the dough into a circle 15 inches in diameter. Line an 11 inch pie tart pan with a removable bottom with the dough, pressing the dough evenly into the pan and trimming the edges. Return the lined tart pan to the refrigerator and chill for at least 2 hours or overnight.
• 2. Custard Filling: In a medium bowl, whisk together the egg yolk, eggs and dark brown sugar. Add the melted butter, corn syrup, salt and Grand Marnier. Whisk until smooth.
• 3. Assembly: Preheat an oven to 375 degrees F. Sprinkle the pecan pieces over the bottom of the chilled tart shell. Pour the custard over the top of the pecans. Bake until the filling is set, about 35-45 minutes. Let cook completely and serve.