Martha Stewart Pecan Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart pecan pie is everything I want in a classic holiday dessert. It has a buttery, flaky crust that shatters slightly under the fork, and the filling is rich and gooey with deep caramel notes from brown sugar, warm vanilla, and a gentle hint of cinnamon. Toasted pecan halves float to the top as it bakes, giving every slice a gorgeous, glossy crown. This version is inspired by Martha Stewart, and I keep the steps simple without losing that from-scratch quality.

You’ll need about 85 minutes from start to finish, and most of that is hands-off baking and cooling. The dough comes together quickly in one bowl, and the filling is just a whisk-and-pour job. It’s the kind of dessert that feels special enough for Thanksgiving or Christmas but is easy enough to make a day ahead when you want to get a head start.

Why This Martha Stewart Pecan Pie Works

The crunch is built in two layers. Toasting the pecans before they go into the shell deepens their flavor and keeps them from turning soft inside the rich filling. That short step makes a real difference in the finished texture.

The filling gets its structure from eggs and corn syrup, which set into that classic glossy, sliceable center. I use melted butter stirred right into the sugar mixture so there’s no extra step of creaming or cooking anything on the stovetop.

What You’ll Love About It

You get a flaky, all-butter crust with a gooey caramel filling and toasted pecan crunch in every bite. It looks bakery-level beautiful without any tricky techniques. And it can be made a full day ahead, so your oven is free for everything else.

Ingredients

All the ingredients are simple pantry staples, plus a good amount of fresh pecan halves.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1/2 cup (113g) unsalted butter — cold and cut into 1/2-inch cubes
• 3 to 4 tablespoons ice water

For the Filling

• 1 1/2 cups (150g) pecan halves
• 3 large eggs — room temperature
• 1 cup (210g) packed light brown sugar
• 3/4 cup (180ml) light corn syrup
• 1/4 cup (57g) unsalted butter — melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

Equipment

• Large mixing bowl — for the dough and filling
• Pastry blender — or use your fingertips
• Rolling pin
• 9-inch (23cm) pie dish
• Rimmed baking sheet — for toasting pecans and catching drips
• Whisk
• Wire cooling rack

How to Make Martha Stewart Pecan Pie

Step 1: Mix the Dry Ingredients

Whisk the flour, salt, and sugar together in a large bowl. Add the cold butter cubes and toss them around until every piece is coated with the flour mixture. Coating the butter keeps the pieces separate so they cut in more evenly.

Step 2: Cut in the Butter

Cut the butter into the flour using a pastry blender or your fingertips, working quickly until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Those little butter bits are what create flaky layers, so don’t overwork the dough here, or the crust can turn tough.

Step 3: Bring the Dough Together

Drizzle 3 tablespoons of ice water over the mixture and stir gently with a fork. Add the remaining tablespoon of water only if the dough still appears dry and won’t hold together when squeezed. Stop as soon as it starts clumping.

Step 4: Chill the Dough

Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling relaxes the gluten and lets the butter firm back up, which helps prevent shrinking in the oven.

Step 5: Roll and Fit the Crust

Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle about 1/8 inch thick. Transfer it to a 9-inch (23cm) pie dish, gently pressing it into the bottom and sides, and trim the overhang to 1/2 inch. Fold the overhang under and crimp the edges decoratively. Prick the bottom several times with a fork and refrigerate while you prepare the filling.

Step 6: Toast the Pecans

Spread the pecan halves on a rimmed baking sheet and toast them in the preheated oven for 6 to 8 minutes, stirring once, until fragrant and lightly browned. Watch carefully, as pecans can go from toasted to burnt quickly. Let them cool for a few minutes while you whisk the filling.

Step 7: Whisk the Filling

Whisk the eggs in a large bowl until well beaten. Add the brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon, and whisk until the mixture is smooth and the sugar has mostly dissolved. You should see no streaks of egg white.

Step 8: Fill the Pie Shell

Arrange the toasted pecan halves in an even layer over the bottom of the chilled pie shell. Slowly pour the filling mixture over the pecans, letting it settle evenly around them. The pecans will rise to the top as the pie bakes, so don’t worry if they look buried at first.

Step 9: Bake the Pie

Place the pie on a baking sheet to catch any drips. Bake at 350°F (175°C) for 50 to 55 minutes, until the filling is set around the edges but still slightly jiggly in the center. A common mistake is overbaking, which can make the filling grainy and hard; the center will continue to set as the pie cools.

Step 10: Cool Completely

Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours, until the filling is fully set before slicing. Serve at room temperature or slightly warm. Cutting too soon will leave you with a runny center.

What to Serve With It

It’s hard to beat a slice with lightly sweetened whipped cream or a small scoop of vanilla ice cream. For a little contrast, add a spoon of crème fraîche. A hot cup of black coffee alongside keeps the whole dessert from feeling too sweet.

Tips for the Best Results

• Keep butter cold — work quickly and refrigerate if the dough softens.
• Toast the pecans — just until fragrant, never dark brown.
• Use light corn syrup — it gives shine without overpowering sweetness.
• Bake until jiggly — the center should wobble like soft-set pudding.
• Cool before cutting — at least 3 hours for clean, firm slices.
• Shield the crust — cover edges with foil if browning too fast.

Easy Variations

For a deeper flavor, swap the light brown sugar for dark brown sugar in the same amount. Stir a tablespoon of orange zest into the filling for a bright, citrusy note. You can also mix in chopped bittersweet chocolate with the pecans for a chocolate-studded version.

Storing and Reheating

• Fridge — store covered in the refrigerator for up to 4 days.
• Freezer — wrap the cooled pie in plastic and foil for up to 2 months.
• Make ahead — bake 1 day ahead and keep at room temperature, covered loosely.
• Reheating — warm slices in a 300°F (150°C) oven for 10 to 15 minutes.

Nutrition (per serving)

These values are estimates per serving, calculated from the ingredients listed.

FAQs

Why is my pecan pie runny in the middle?

It was most likely underbaked. The center should still jiggle slightly when you pull it out, but the edges need to look set, and the pie must cool for at least 3 hours so the filling can finish setting.

Can I make the Martha Stewart pecan pie recipe ahead of time?

Yes, you can bake it a day ahead and keep it at room temperature, covered loosely. The flavor holds beautifully, and it saves oven space on a big holiday.

Can I use a store-bought crust?

Absolutely. A 9-inch (23cm) deep-dish refrigerated or frozen crust works fine here. Just follow the package directions for blind baking if needed before adding the filling.

Can I freeze pecan pie?

Yes, a fully cooled pie freezes well for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil, and thaw it overnight in the refrigerator before serving.

Martha Stewart-Inspired Pecan Pie

Print Recipe

This Martha Stewart-inspired pecan pie features a buttery, flaky crust filled with a rich, gooey center loaded with toasted pecans. The filling balances deep caramel notes from brown sugar with warm vanilla and a hint of cinnamon for a classic American dessert that slices beautifully.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 55
• Total Time: 85
• Yield: 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
• 3 to 4 tablespoons ice water

For the Filling

• 1 1/2 cups (150g) pecan halves
• 3 large eggs, room temperature
• 1 cup (210g) packed light brown sugar
• 3/4 cup (180ml) light corn syrup
• 1/4 cup (57g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Whisk the flour, salt, and sugar together in a large bowl. Add the cold butter cubes and toss to coat with the flour mixture.
2. Cut the butter into the flour using a pastry blender or your fingertips, working quickly until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Avoid overworking the dough, which can make the crust tough.
3. Drizzle 3 tablespoons of ice water over the mixture and stir gently with a fork. Add the remaining tablespoon of water only if the dough still appears dry and won’t hold together when squeezed.
4. Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
5. Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle about 1/8 inch thick. Transfer it to a 9-inch (23cm) pie dish, gently pressing it into the bottom and sides, and trim the overhang to 1/2 inch. Fold the overhang under and crimp the edges decoratively. Prick the bottom several times with a fork and refrigerate while you prepare the filling.
6. Spread the pecan halves on a rimmed baking sheet and toast them in the preheated oven for 6 to 8 minutes, stirring once, until fragrant and lightly browned. Watch carefully, as pecans can go from toasted to burnt quickly.
7. Whisk the eggs in a large bowl until well beaten. Add the brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon, and whisk until the mixture is smooth and the sugar has mostly dissolved.
8. Arrange the toasted pecan halves in an even layer over the bottom of the chilled pie shell. Slowly pour the filling mixture over the pecans, letting it settle evenly around them. The pecans will rise to the top as the pie bakes.
9. Place the pie on a baking sheet to catch any drips. Bake at 350°F (175°C) for 50 to 55 minutes, until the filling is set around the edges but still slightly jiggly in the center. A common mistake is overbaking, which can make the filling grainy and hard; the center will continue to set as the pie cools.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours, until the filling is fully set before slicing. Serve at room temperature or slightly warm.

Notes

Store leftover pecan pie covered in the refrigerator for up to 4 days. Freeze the fully cooled pie wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator. The pie can be made 1 day ahead and stored at room temperature, covered loosely. To reheat individual slices, warm them in a 300°F (150°C) oven for 10 to 15 minutes, but avoid the microwave, which can make the crust soggy.

Nutrition

• Calories: 470
• Sugar: 39g
• Sodium: 310mg
• Saturated Fat: 11g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg

Keywords: Martha Stewart pecan pie, pecan pie recipe, classic pecan pie, Southern pecan pie, Thanksgiving dessert, homemade pecan pie, easy pecan pie, pecan pie with corn syrup, holiday baking, American pie recipe