m. c. de marco: The New Kitchen Cookbook

Pecan Pie

pecan pie

Peter likes lots of pecans in his pie, so I found a simple recipe with more pecans than most from Martha Stewart.


  • 1 9" single-crust pie shell (uncooked)
  • 4 large eggs
  • 1 c. light corn syrup
  • ⅓ c. packed light-brown sugar
  • ¼ c. granulated sugar
  • 4 T unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 c. pecan halves
  • lightly sweetened whipped cream, for serving (optional)


  1. Preheat oven to 375°. with rack set in lowest position.
  2. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
  3. Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
  4. Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.