Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Layered Pecan Pie 4.1 (44) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 4, 2020 Print Share Share Tweet Pin Email Yield: 1 9-inch pie 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. Ingredients All-purpose flour, for dusting Tart Shell Dough 6 large eggs 1 ¼ cups light corn syrup 1 ¼ cups packed dark-brown sugar 5 tablespoons unsalted butter, melted and cooled 1 tablespoon pure vanilla extract 2 teaspoons fresh lemon juice ¼ teaspoon salt 2 ½ 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 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. 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. 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. Print