Pecan Pie with Mrs. Kostyra
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Martha Stewart Living Television
- Yield Makes one 9-inch pie
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Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee, or frozen store-bought pastry shell
- 2 1/2 cups pecan halves
- 4 large eggs
- 1/2 cup sugar
- 1 cup dark corn syrup
- 1/2 cup light corn syrup
- 1 teaspoon pure vanilla extract
- Whipped cream, for serving
Directions
- Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
- Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
- Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake 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.
Prettymermaid: I have been making this pie for so many years and it takes much longer to be done that the recipe suggests. Be sure to use the cake tester method and you will enjoy the most delicious pecan pie you can imagine! It is divine!
I cooked it longer than the recipe called for. Almost twice as long if i recall... It came out perfect! :) Hope this helps
I made this pie a couple days ago. The appearance was amazing. When I cut out a slice, the filling fall apart and watery. However, the taste were good.
Any idea what I did wrong? Thank you for the answer.
Thank you Mrs. Kostyra for letting us use your recipe. i use it every year for thanksgiving and its everyones favorite. the best peacan pie ever.
DIVINE! Thank you Mrs. Kostyra. I made the following substitutions:
instead of light corn syrup I added genuine maple syrup, and 1/4 cup of Kentucky Bourbon.
This was EXCELLENT. Made for Thanksgiving and everyone loved it. It wasn't cloyingly sweet, and had the perfect ratio of pecans to sweet "goo". Would def make again!
I've made Mrs. Kostyra's pecan pie many times, and peole rave about it. It's simply delicious!
I made this pie today, for the first time, and it was an amazing hit! Everyone gobbled it up and made a lot of compliments. Something different for Thanksgiving, besides the pumpkin pies I made! I love that it is an old-fashioned recipe, but still a big winner! Kudos to Mrs. Kostyra. And, thank you Martha, for putting this recipe on your website. I think it was better with both dark and light corn syrup, instead of just light corn syrup.
This pie has become a family favorite for the holidays. It's easy to make and is delicious with fresh whipped cream. Truly a "keeper!"
everyone luvs this recipe. i made it last year for thanksgiving and it is on the holiday request list!!!
sounds delicious.....can i change the ligth corn syrup for the dark????
I had never made a pecan pie until I saw Mrs. Kostyra's recipe. I always thought it was so difficult that I would never try to make a pecan pie. Wow, was I wrong. This is one of the easiest pies I've ever made and deffinitely one of my best. Thank you to the two Marthas. Mrs. Kostyra, you are greatly missed.
I used frozen pie shells and "golden" corn syrup. The recipe couldn't be simpler or the result better.
I used Pecans from Southern Georgia. I have been making pecan pie for Thanksgiving for over 15 years, but I must never have used this recipe. This is the best recipe I have ever tasted. The pie was absolutely delicious. Perhaps it's the blend of both dark and light corn syrups. I used Mrs. Smiths frozen pie shells. I made it in honor of Mrs. Kostyra also.