New This Month

Upside-Down Pecan Pie


This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.

  • Yield: Makes one 10-inch pie

Source: Martha Stewart Living, October 2000


  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/2 cup honey
  • 1 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 4 cups pecan halves (about 1 pound)
  • 3/4 cup heavy cream
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee


  1. In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.

  2. Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.

  3. Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.

  4. Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

Cook's Notes

It is important to use a cast-iron skillet when making this dessert.

Reviews Add a comment

  • Simonne84
    19 DEC, 2014
    Will this work with the gluten-free pie crust?
  • arriba59
    20 NOV, 2011
    I've made this a number of times and it is always a big hit. I love to take it to potlucks. The pie dough is NOT supposed to be 7/8" thick - the recipe I printed back in 2002 says 1/8" thick.
  • Juliacr
    11 NOV, 2011
    A 7/8" thick crust? Really?
  • MS12157780
    24 DEC, 2010
    A large corning ware casserole or pie plate won't work? Rats!! Just Rats!!! I don't own one cast iron anything now.
  • banna2219
    21 OCT, 2009
    Is it a must to use the cast-iron skillet?
  • maureen9788
    28 NOV, 2008
    Great pie and easy to make. Crust is great and easy to make. I would use one cup less pecans as I think that would be plenty. I love pecans but think a few less in this pie would be better.
  • jillmurtagh
    8 OCT, 2008
    This pie completely kills, every time. The presentation is fantastic, and it even impressed friends from GA, where they know pecan pie! It is a very rustic pie, and its unevenness and imperfection make it even better. I love that it includes honey.
  • LynneinChgo
    26 NOV, 2007
    This tastes fabulous and is super-easy to make! Tricky flipping the pie onto the parchment paper, though. Everyone loved it.