Pecan Pie with Mrs. Kostyra

1 9-inch pie

As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking" and "The Fannie Farmer Cookbook" -- myriad pecan-pie recipes have emerged, including this sweet, rich version, brought to us by Martha's mother, Mrs. Kostyra.


  • All-purpose flour, for dusting

  • ½ recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell

  • 2 ½ cups pecan halves

  • 4 large eggs

  • ½ cup sugar

  • 1 cup dark corn syrup

  • ½ cup light corn syrup

  • 1 teaspoon pure vanilla extract

  • Whipped cream, for serving


  1. 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.

  2. 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.

  3. 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.

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