This delicious pecan pie by Martha Stewart is the perfect dessert for any occasion. With a rich, sweet filling and a flaky, buttery crust, it’s both simple to make and indulgent to eat. You can easily swap ingredients to suit your taste, making this classic treat a flexible favorite for everyone to enjoy.
Ingredients Needed:
- ½ recipe Basic Pie Dough
- 4 large eggs
- 1 cup light corn syrup
- ⅓ cup packed light-brown sugar
- ¼ cup granulated sugar such as Sugar In The Raw
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups pecan halves
- Lightly sweetened whipped cream, for serving (optional)
How To Make Pecan Pie?
- Preheat oven and fit pie dough into pie plate: Preheat oven to 375°F (190°C), with the rack in the lowest position. Roll out the dough and fit it into a 9-inch (23 cm) pie plate. Trim the excess dough to leave a 1-inch (2.5 cm) overhang.
- Form rim and crimp crust: Fold the overhang under itself to form a neat rim. Pinch the edges between your thumb and forefinger to create a uniform edge. Crimp with your fingertips for a decorative finish. Transfer the dough-lined pie plate to the refrigerator to chill.
- Make the filling: In a large bowl, whisk together eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until smooth. Stir in the pecan halves.
- Add filling to crust and bake: Pour the filling into the chilled pie crust. Place the pie plate on a rimmed baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the filling jiggles slightly in the center when gently shaken.
- Cool completely before serving: Allow the pie to cool completely in the pie plate for 5 to 6 hours. Serve with whipped cream if desired.
Recipe Tips:
- Use room-temperature eggs: Cold eggs can cause the filling to mix unevenly. Let them sit out for 30 minutes before starting.
- Chill the pie dough well: A chilled crust holds its shape better and prevents shrinking during baking.
- Toast the pecans for extra flavor: Lightly toast the pecan halves in a dry pan or oven for a few minutes. This enhances their nutty taste.
- Bake on a lower oven rack: This ensures the crust bakes evenly and doesn’t turn soggy. Use a rimmed baking sheet for stability and to catch spills.
- Check the pie carefully for doneness: The center should jiggle slightly but not be liquid. Overbaking can make the filling dry and hard.
How To Store Pecan Pie?
- Refrigerate: Let the leftover pecan pie cool to room temperature, then cover it with plastic wrap or foil. Store it in the fridge for up to 3 to 4 days.
- Freeze: After the pie has cooled completely, wrap it tightly in plastic wrap and then foil. You can freeze it for up to 2 months. To thaw, place the pie in the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9-inch pie, 122g)
- Calories: 503
- Total Fat: 30g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 230mg
- Potassium: 125mg
- Total Carbohydrate: 61g
- Dietary Fiber: 2g
- Sugars: 49g
- Protein: 5g
Check out More Recipes:
- Martha Stewart Pie Crust
- Martha Stewart Apple Pie Recipe
- Martha Stewart Pumpkin Pie Recipe
- Martha Stewart French Toast
- Martha Stewart Easy Waffle Recipe
Martha Stewart Pecan Pie
Description
This delicious pecan pie by Martha Stewart is the perfect dessert for any occasion. With a rich, sweet filling and a flaky, buttery crust, it’s both simple to make and indulgent to eat. You can easily swap ingredients to suit your taste, making this classic treat a flexible favorite for everyone to enjoy.
Ingredients
Instructions
- Preheat oven and fit pie dough into pie plate: Preheat oven to 375°F (190°C), with the rack in the lowest position. Roll out the dough and fit it into a 9-inch (23 cm) pie plate. Trim the excess dough to leave a 1-inch (2.5 cm) overhang.
- Form rim and crimp crust: Fold the overhang under itself to form a neat rim. Pinch the edges between your thumb and forefinger to create a uniform edge. Crimp with your fingertips for a decorative finish. Transfer the dough-lined pie plate to the refrigerator to chill.
- Make the filling: In a large bowl, whisk together eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until smooth. Stir in the pecan halves.
- Add filling to crust and bake: Pour the filling into the chilled pie crust. Place the pie plate on a rimmed baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the filling jiggles slightly in the center when gently shaken.
- Cool completely before serving: Allow the pie to cool completely in the pie plate for 5 to 6 hours. Serve with whipped cream if desired.
Notes
- Use room-temperature eggs: Cold eggs can cause the filling to mix unevenly. Let them sit out for 30 minutes before starting.
- Chill the pie dough well: A chilled crust holds its shape better and prevents shrinking during baking.
- Toast the pecans for extra flavor: Lightly toast the pecan halves in a dry pan or oven for a few minutes. This enhances their nutty taste.
- Bake on a lower oven rack: This ensures the crust bakes evenly and doesn’t turn soggy. Use a rimmed baking sheet for stability and to catch spills.
- Check the pie carefully for doneness: The center should jiggle slightly but not be liquid. Overbaking can make the filling dry and hard.
Martha Stewart Pecan Pie