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English Toffee Pecan Pie


This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.

  • Yield: Makes one 9-inch pie

Source: The Martha Stewart Show, November 2009


For the Crust

  • 1 1/4 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon salt
  • 1/2 cup cold leaf lard, cut into pieces
  • 2 tablespoons cold butter, cut into pieces
  • 3 to 4 tablespoons ice water

For the Filling

  • 3 large eggs, lightly beaten
  • 2/3 cup light corn syrup
  • 1/4 cup firmly packed light-brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup toffee bits
  • 1 cup chopped pecans
  • 22 pecan halves, for garnish


  1. Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.

  2. Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.

  3. Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.

  4. Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.

  5. Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

Reviews Add a comment

  • MS112581541
    10 NOV, 2011
    The crust is indeed tricky. I stronly suggest using Martha's single crust Pate Brisee recipe or simply buy a refrigerated pie dough (Pillsbury is best). The filling is really what makes this pie unique and delicious.Do not make a pie in a larger than 9 inch plate. I also suggest using a pyrex clear glass dish with a solid 1/4 inch lip and unfluted edge. Proceed with the recipe as written from there. Hope this helps anyone who has any doubt about this recipe.
  • CiaNahac
    25 NOV, 2010
    This crust is very difficult to roll and was almost like a paste when made. There are MUCH better crusts out there to choose. After the designated baking time, the knife does not come out clean, and when left in longer than the time states, waiting for the knife to come out clean -- which it never did -- the edges of the filling burned a little, even when covered wih the foil. The parchment paper was unnecessary, since the pecans would never stick to the foil. This was a grade C pie, if that.
  • allwhippedup
    21 NOV, 2010
    I made this pie last year and it was amazingly delicious!!! Came out perfect....cant wiat to make it again in a few days :)
  • jocassidylynn
    14 NOV, 2010
    I was excited to try this variation on the traditional pecan pie. I usually love the recipes on this site and would think that I could trust Martha's opinion on this recipe. I followed the recipe exactly. I have never so thoroughly hated a pie, I love pie, I bake pies all the time. I found this pie to be completely distasteful and I had to throw it out, I have never thrown out a pie. I would not recommend it and would strongly encourage others not waste time trying this one.
  • chipndale
    3 DEC, 2009
    All contests have rules. If the rules didn't exclude her then she should be eligible to win. Surely you know there were many other blue ribbon winners in the audience, we just didn't know who they were. The pie is awesome, by the way!
  • MS10976798
    27 NOV, 2009
    I've been making pies for years, and was suspicious that there wasn't enough flour in the recipe. Sure enough, it shrunk quite a bit. I'd suggest you up the flour to 1-1/2 cups to avoid this problem. Otherwise, it's a nice variation from the overly sweet traditional version.
  • ChefGreen00
    27 NOV, 2009
    I made this pie for thanksgiving and omg this is the best pecan pie, my new favorite pecan pie recipe, definitely try!
  • carolpiotrowicz
    25 NOV, 2009
    Although I think Marjorie is a sweet and talented lady, I agree that thie was unfair to the other pie contest contestants. I can NOT believe that Martha was not aware of who Marjorie was!! Not a GOOD THING Martha!!
  • ccbachmanaolc
    24 NOV, 2009
    This is the best pecan pie I ever tasted. The flavors are a buttery pecan not sickening sweet like some pecan pies. The Heath bits are packaged in an 8oz package, I measured out the 1 cup which did not use up the entire bag. I enjoyed the interaction between Martha and Marjorie, I hope she is a guest again soon, showing us more great pie recipes! As for the contest, Marjarorie made the best pie, so she won, end of story.
  • lainer30
    22 NOV, 2009
    awesome pie! just when i thought pecan pie couldn't get any better, i made this for my family's early thanksgiving dinner. the toffee, almond and vanilla combine to give it a remarkable flavor. definitely a keeper. i did use my own pastry recipe, however, as i did not wish to deal with lard.