Print

Martha Stewart-Inspired Pecan Pie

Close-up of Martha Stewart-Inspired Pecan Pie showing its texture
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.

Ingredients

Scale

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

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

Find it online: https://marthadishes.com/martha-stewart-pecan-pie-recipe/