Martha Stewart pecan pie fills a flaky crust with 3 cups of pecan halves in a custard of light corn syrup, brown sugar, melted butter, and eggs, then bakes at 375°F until just set. And the pie serves 8 at around 600 calories per slice in about 1 hour and 25 minutes of active time, since it needs 5 to 6 hours of cooling before you can cut a clean slice.
Where some pecan pie recipes use dark corn syrup for a deeper, more caramel-heavy filling, Martha Stewart sticks with light corn syrup so the pecans themselves stay the star. That neutral sweetness lets the toasted nut flavor come through in every bite, while the brown and granulated sugars together add just enough depth without overpowering the pecans.
Knowing when this pie is done separates a gooey filling from a runny one, because the center should jiggle slightly when you shake the pan but never slosh. Pull it too early and the custard stays liquid, so check at the 50-minute mark and give the pie a gentle nudge before deciding.
Source: Everyday Food (Martha Stewart, November 2006)
Martha Stewart Pecan Pie
Course: Desserts8
servings25
minutes50
minutes600
kcalEggs whisk with corn syrup, both sugars, melted butter, vanilla, and salt before 3 cups of pecan halves fold in. Then the filling pours into a chilled, crimped pie crust set on the lowest oven rack. And 50 to 60 minutes at 375°F sets the custard while the pecans rise to the top and toast into a golden layer.
Ingredients
- For the crust:
1/2 recipe Martha Stewart’s Perfect Pie Crust (recipe linked separately)
- For the filling:
4 large eggs
1 cup light corn syrup
1/3 cup packed light brown sugar
1/4 cup granulated sugar (such as Sugar In The Raw)
4 Tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 tsp salt
3 cups pecan halves
- For serving:
Lightly sweetened whipped cream (optional)
Directions
- Preheat with the rack low: Set the oven to 375°F with the rack in the lowest position, since bottom heat helps the crust bake through without a blind-bake step.
- Line the pie plate: Roll out the dough, fit it into a 9-inch pie plate, then trim to a 1-inch overhang with kitchen shears.
- Crimp the edge: Fold the overhang under itself to form a rim, then pinch between your thumb and forefinger to create a uniform crimped edge.
- Chill the crust: Transfer the lined plate to the refrigerator while you make the filling, since cold dough holds its shape better during baking.
- Whisk the filling: In a large bowl, whisk the eggs, corn syrup, both sugars, melted butter, vanilla, and salt until smooth.
- Add the pecans: Stir in the 3 cups of pecan halves, since mixing them into the liquid ensures they distribute evenly and rise to the top during baking.
- Fill and bake: Pour the mixture into the chilled crust, set the pie plate on a rimmed baking sheet, then bake 50 to 60 minutes until the center jiggles slightly when you shake the pan.
. - Cool completely: Let the pie rest in the plate for 5 to 6 hours before slicing, because the custard continues setting as it cools and cutting too early lets the filling run
FAQs
Why does the recipe use light corn syrup instead of dark?
Light corn syrup has a neutral sweetness that lets the pecans carry the flavor, while dark corn syrup adds a pronounced caramel note that some people find too heavy. Both thicken and set the filling the same way, so the choice comes down to how much caramel taste you want.
Martha specifically calls for light here, because with brown sugar already in the mix, there is enough depth without the extra push from dark syrup. If you do swap in dark, reduce or omit the brown sugar slightly, since the combination can make the filling taste one-note sweet.
Can I make this pie the day before Thanksgiving?
Martha recommends baking the day before, cooling to room temperature, then refrigerating overnight. The 5 to 6 hour cooling window makes same-day baking impractical, since the pie needs to be fully set before you can slice it cleanly.
Pull it from the fridge an hour before serving, because cold pecan pie tastes muted and the filling feels stiff instead of gooey. Room temperature brings back the texture and lets the vanilla and brown sugar flavors come through.
Why doesn’t this recipe blind bake the crust?
The filling bakes for a full 50 to 60 minutes, which is long enough for the crust to cook through from the bottom heat on the lowest rack. Blind baking adds an unnecessary step, since the filling isn’t liquid enough to soak through the raw dough before it sets.
Chilling the shaped crust in the fridge before filling is the safeguard here, because cold butter in the dough creates steam pockets that puff the crust during baking. That lift keeps the bottom from turning soggy, so the lowest rack position does the work that blind baking would otherwise handle. For another Martha Stewart pie where crust technique matters, try her Martha Stewart pumpkin pie which uses a different two-temperature bake.
How do I know when the pie is done?
Give the pan a gentle shake at the 50-minute mark. The edges of the filling should be set and slightly puffed, while the center jiggles like gelatin but doesn’t slosh. A runny center means it needs more time, so add 5-minute increments until the jiggle firms up.
Overbaking is less common but still a risk, because a filling baked too long cracks on the surface and turns grainy inside. The pecans on top should be golden brown, not dark, since burnt nuts taste bitter. Pull the pie when the color and jiggle align.
How should I store leftovers?
Because the filling is egg-rich, the pie must go into the fridge after cooling to room temperature, where it keeps covered loosely in plastic wrap for up to 5 days. The corn syrup prevents the filling from drying out, so refrigerated slices stay gooey.
Reheating a cold slice in a 300°F oven for 8 to 10 minutes softens the filling and wakes up the toasted pecan flavor. The microwave works for a quick warm-up, though the crust softens instead of staying flaky. And for another Martha Stewart Thanksgiving dessert to pair on the same table, her Martha Stewart carrot cake offers a spiced contrast to the sweet, nutty pie.
