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Never use a shiny pie pan to bake a Texas pecan pie - Always use a matte pan because if you use a shiny pie pan to bake a Texas pecan pie there is a strong possibility the bottom crust of the pie will turn out undercooked and soggy instead of moist with just a little crunch.  You can transfer the pan to a foil serving pan after it's cooked, but always cook it in a plain, matte pie pan. 

 

Always put the pie pan instead a larger pan - One of the most common mistakes that people make when baking a Texas pecan pie is letting the crust burn or get too brown. To avoid overbrowning put the matte pie pan instead another, larger pan and then put both pans in the oven. The extra pan will allow the pie to cook while at the same time shielding the crust so that it doesn't get too hot and burn or overbrown. 

 

Don't use a baking sheet - Novice bakers often put a pie pan on a baking sheet to make it easier to retrieve from the oven. However, baking a Texas pecan pie on a baking sheet can make the pie soggy and cause it to heat unevenly. To make sure that the pie is cooked evenly throughout and is the same temperature throughout ditch the baking sheet and invest in a good pair of potholders to retrieve it from the oven. 

 

Not using high quality ingredients - If you don't have fresh eggs or real Texas pecans on hand don't make a Texas pecan pie or plan on running to the store. In some pies it doesn't matter if you use margarine instead of butter or other lesser quality ingredients in place of high quality ones but when you're making a Texas pecan pie the ingredients you choose will make a big difference in the taste. Only use high quality ingredients, including real butter, in a Texas pecan pie if you want to make a pie that really tastes great.