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Layered Pecan Pie

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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
Yield

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
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  • nandd1968
    20 DEC, 2017
    Due to a couple of other reviews I made this in a ceramic pie plate to avoid the possibility of a leak. The pie was excellent. I have never cared for pecan pie before due to the highly sweet taste. This pie is just right...not too sweet and very attractive to serve. Also, love being able to make ahead of time without the worry of it developing a soggy crust. I did make one change in the ingredients. Instead of 2 TBSP of fresh lemon juice I used 1 TBSP each of fresh lemon juice and Bourbon. Everyone loved it and have had several requests to make this pie again. I have a feeling it has become a family holiday tradition.
    Reply
    • nandd1968
      20 DEC, 2017
      Ingredients should read TSP instead of TBSP
  • 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.
    Reply
  • 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!!
    Reply
  • cuznvin
    27 NOV, 2008
    Probably the fault of your sprinform pan... Try a Kaiser Springform pan
    Reply
  • 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.
    Reply

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