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Pecan Pie

If you don't have a cake ring, you can use a 9-inch springform pan instead; make sure the dough comes up 1 1/2 inches from the bottom of the pan.

  • yield: Makes one 9-inch pie




  • Pate Brisee
  • 6 large eggs
  • 1 tablespoon heavy cream
  • 1 1/4 cups packed light-brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup light corn syrup
  • 1/3 cup unsulfured molasses
  • 1 tablespoon bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 2/3 cups pecans, coarsely chopped, plus 1/3 cup whole pecan halves

Cook's Note

Pie can be kept at room temperature, loosely covered with aluminum foil, for up to 4 days.


  1. Step 1

    Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured work surface, roll out one disk of dough to a 13-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into cake ring, gently pressing into the edges and up the sides. Freeze until firm, about 15 minutes. Using a sharp paring knife, trim dough flush with the top edge of ring. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.

  2. Step 2

    Line another baking sheet with parchment paper; set aside. On a lightly floured surface, roll out the remaining dough to an 1/8-inch thickness. Using leaf-shaped cutters, cut out 12 leaves (we made seven larger ones for the outside edge and five smaller ones for the middle); transfer to the prepared sheet. In a small bowl, whisk together 1 egg and the heavy cream; brush over leaf cutouts, and transfer to the refrigerator.

  3. Step 3

    Line chilled pie shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges begin to turn golden, about 20 minutes. Remove parchment and weights; transfer to a wire rack to cool completely.

  4. Step 4

    In a medium bowl, whisk together the remaining 5 eggs, the brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt. Stir in the chopped pecans. Pour filling into the cooled pie shell; arrange reserved leaves and whole pecans on top of pie.

  5. Step 5

    Reduce oven temperature to 350 degrees. Bake until a knife tip inserted into the center of the pie comes out clean, 40 to 45 minutes. Transfer the pie (still on the baking sheet) to a wire rack to cool completely before unmolding.

Martha Stewart's Baking Handbook



Reviews (2)

  • sassypriscilla 29 Nov, 2007

    I couldn't find a cake ring anywhere. The folks at Williams Sonoma had never even heard of one. Served this at Thanksgiving and it was a bust--the molasses flavoring is not ideal for a Thanksgiving Pecan Pie. Have had few disappointments with Martha Stewart recipes but this is definitely one of them.

  • MarilynandMe 15 Nov, 2007

    This one's in Martha's Baking Handbook. It's both beautiful and delicious.