Bill's Special Edition of Texas Pecan Pie

Down in Texas, pecan pie isn’t just dessert. It’s a way of life. And this version has a few tricks that set it apart from the rest.

A blend of light and dark corn syrup gives the filling a deeper, more caramel-like sweetness than using just one. A heaping teaspoon of flour and a couple teaspoons of cornmeal add just enough body to hold everything together while keeping that signature gooey center. Vanilla butternut extract instead of plain vanilla adds a warm, toasty note that makes people ask, “What’s different about this one?"

Pecan pieces go right on the bottom of the crust, so every slice gets a thick, nutty layer. Pile on the whipped cream and don’t be shy about it.

Kitchen Tips

• Use both light and dark corn syrup; the dark adds molasses notes that plain sugar can’t replicate
• Let the pie cool completely before slicing or the filling won’t hold its shape
• If the top browns too fast, tent it loosely with foil and keep baking until the center barely jiggles
• Vanilla butternut extract is worth hunting down; check the baking aisle or order online