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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.

Source: Martha Stewart Living, December 2004



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.

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How would you rate this recipe?
  • 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.
  • 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!!
  • cuznvin
    27 NOV, 2008
    Probably the fault of your sprinform pan... Try a Kaiser Springform pan
  • 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.

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