A deep-fill pecan pie with whole toasted Texas pecans in a bourbon-spiked brown sugar and corn syrup custard, baked in a flaky lard crust until the centre holds with a slight tremor. A Fort Worth dessert constant.

Pecan pie is a Texas institution tied to the state's designation of the pecan as its official state tree in 1919 and to the abundant wild pecan groves along Texas river bottoms that predated commercial orchards. The dessert reached its definitive form in the early twentieth century when Karo syrup became widely available and provided the standard custard base that still defines the genre. In Fort Worth, the pecan pie tradition is reinforced by proximity to the pecan-growing heartland of Palo Pinto and Comanche counties to the southwest, as well as the Millican Pecan Company in San Saba, which supplies roasters and bakers across North Texas.

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