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Pecan Pie

This tartlike version of pecan pie, a specialty of the South, is baked in a cake ring, available at baking-supply stores. A nine-inch springform pan will work just as well; just trim the edge of the dough to 1 1/2 inches all around.

  • Yield: Makes one 9-inch pie
Pecan Pie


  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee to Make One Double-Crust or Two Single-Crust Pies
  • 6 large eggs
  • 1 1/4 cups light corn syrup
  • 1 1/4 cups packed dark-brown sugar
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 1/2 cups coarsely chopped toasted pecans (about 10 ounces), for filling
  • 2 cups pecan halves (about 8 ounces), lightly toasted, for topping
  • Whipped cream, for serving


  1. Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.

  2. Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.

  3. Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.

Reviews (4)

  • Magnetra 26 Nov, 2014

    This is the only pecan pie recipe that I actually like. Visually it's beautiful and it's not too sweet. Plus it's a really easy recipe.

  • donnaoliveiro 11 Dec, 2010

    Easy to follow, delicious to eat!!

    I first made a Pecan Pie following this recipe for a Thanksgiving BBQ and ever since, my friends and family keep requesting me to make it again for other social gatherings!!


  • cuznvin 27 Nov, 2008

    Probably the fault of your sprinform pan...
    Try a Kaiser Springform pan

  • Katie68 26 Nov, 2008

    This pie leaked all over the cookie sheet when I made it. I'm very disappointed especially since I used so many nuts that are now wasted on a dry pie.

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