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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Reviews (2)

16 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
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.
Rating: Unrated
This one's in Martha's Baking Handbook. It's both beautiful and delicious.