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Layered Pecan Pie

43

Underneath a golden layer of pecans, a sweet and sticky filling awaits. A dollop of whipped cream or a scoop of ice cream is an ideal topping.

  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, December 2004

Ingredients

  • All-purpose flour, for dusting
  • Tart Shell Dough
  • 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

Directions

  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.

Cook's Notes

A 9-inch springform pan will work just as well; just trim the edge of the dough to 1 1/2 inches all around.

Reviews Add a comment

  • 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.
    Reply
  • 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!! LOVE THIS RECIPE!!
    Reply
  • cuznvin
    27 NOV, 2008
    Probably the fault of your sprinform pan... Try a Kaiser Springform pan
    Reply
  • 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.
    Reply