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Martha's Favorite

Martha's Favorite

Pecan Pie

  • yield: Makes one 9-inch pie

Ingredients

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee
  • 2 1/2 cups pecan halves
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Whipped cream, for serving

Directions

  1. Step 1

    Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.

  2. Step 2

    Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.

  3. Step 3

    Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

Source
Martha Stewart Living Television, December

Reviews (6)

  • 13 Dec, 2013

    I made this pie for Thanksgiving about 7 years ago. Ever since, my family insists that I bring the pecan pie every year. It's that delicious!

    I have to confess, though, I use a vodka crust rather than the one here.

  • 23 Nov, 2011

    I baked this pecan pie this afternoon and it looks delicious, although I have not tried it yet. The one problem with this recipe is that it says that the pie is done when it becomes firm. However, most other recipes I see online say that a pecan pie should jiggle a bit, since they continue to cook after they are removed from the oven. Waiting for firmness, I continued to cook the pie for another 10 minutes. Hopefully I did not overcook it. We will find out on Thursday for Thanksgiving.

  • 31 Dec, 2010

    Made this today. It is a wonderful pie. My cooking time was shorter, though.

  • 23 Nov, 2008

    I've used this recipe at least 6 times. LOVE it. I use 2-3 TB Jack Daniels instead of the 1 TB Bourbon.

  • 16 Nov, 2008

    lv this recipe if you've not tried it then do so you won't be disappointed..

  • 14 Dec, 2007

    never tried it but thought it might be good