Martha Stewart Pecan Pie Recipe
This Martha Stewart Pecan Pie Recipe is a fantastic choice. It features a buttery crust and a very rich syrup filling.
Ingredients
- 1 homemade pie crust for the flaky base.
- 2 cups of pecan halves toasted very lightly.
- 3 large eggs for a firm and rich filling.
- 1 cup of dark corn syrup for the sweetness.
- 1 cup of light brown sugar packed tight.
- 4 tablespoons of unsalted butter melted slow.
- 1 teaspoon of pure vanilla extract for flavor.
- 1/2 teaspoon of kosher salt for the balance.
- 1/4 teaspoon of ground cinnamon for a spice.
- Extra whipped cream for serving on the side.
Instructions
Warm Up the Oven
- Start by heating your oven to 375 degrees now. Place your pie plate on a flat surface.
Roll the Pie Dough
- Roll the dough out until it fits the pie plate. Press it down into the bottom very gently.
Toast the Crunchy Pecans
- Place the nuts on a tray for five minutes. This makes the flavor of the pie much deeper.
Whisk the Egg Mixture
- In a large bowl, whisk the eggs and sugar. Stir them until the mixture is very smooth.
Add the Sweet Syrup
- Pour in the corn syrup and the melted butter. Add the vanilla, salt, and the warm cinnamon.
Layer the Toasted Nuts
- Place the pecan halves into the bottom of the crust. Make sure they are in one even layer.
Pour Over the Filling
- Pour the egg liquid over the toasted pecan nuts. The nuts will float to the top very nicely.
Bake the Nutty Pie
- Put the pie into the hot oven for 50 minutes. The center should be set and not very jiggly.
Notes
- Use dark corn syrup for a much richer color.
- Make sure the pie crust is very cold.
- Do not overbake the sweet and sticky filling.
- Chill the pie for hours for easier cutting.
- Use a pie shield to keep edges from burning.
- Toast the pecans to get a very nutty smell.
- Add a splash of bourbon for a fancy taste.