A custard pie loaded with native Oklahoma pecans in brown sugar and Karo filling, part of the official state meal and a staple across Oklahoma City tables.

The pecan is the only major tree nut native to North America, and Oklahoma's river valleys along the Arkansas, Canadian, and Red rivers have supported wild pecan groves for thousands of years. Oklahoma typically ranks second nationally in native pecan production. Pecan pie took its modern form in the 1930s when Karo Syrup printed the recipe on its label. Oklahoma home cooks adopted the pie, adapting it with locally harvested pecans and sometimes a splash of bourbon. In 1988 the Oklahoma Legislature made pecan pie part of the official state meal alongside chicken-fried steak and black-eyed peas. In OKC the pie appears at diners and holiday tables throughout the year.

Where to eat Oklahoma pecan pie in Oklahoma City

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Make it at home

Serves 880 minBeginner

Ingredients

  • 1 unbaked 23cm pie shell
  • 3 large eggs
  • 200g light corn syrup (Karo)
  • 150g light brown sugar, packed
  • 60g unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 200g pecan halves, preferably Oklahoma-grown

Method

  1. Preheat oven to 180C. In a large bowl whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and fully combined.
  2. Arrange pecan halves in an even layer in the unbaked pie shell. Pour the filling mixture over the pecans slowly so the pecans float to the top without disturbing the arrangement.
  3. Bake on the center rack for 50 to 60 minutes until the filling is puffed around the edges and the center jiggles only slightly when nudged. The filling will continue to set as it cools.
  4. Cool completely on a wire rack for at least 2 hours before slicing. The filling needs time to firm fully or it will run when cut.

Editor tip. Toasting the pecan halves at 175C for 8 minutes before adding them to the pie shell deepens their flavor and keeps them from going soft during baking.

Common allergens: Gluten, Dairy, Eggs, Tree Nuts.