Pie Porn, Continued! The Best Pecan Pie Recipe Ever.

I'd love to share another fabulous fall pie, if you're interested. This is my very favorite pecan pie—I make it at least once a year. The filling's from Martha Stewart's Pies & Tarts cookbook (which may be the best collection of dessert recipes, like, ever)! I prefer organizing the pecan topping in concentric circles like this, instead of sprinkling them on top of the filling haphazardly. It's much prettier, don't you think? If you're looking to make an iconic fall pie at home, this is a wonderful choice :) 

THE BEST PECAN PIE RECIPE EVER

(Filling recipe via Martha Stewart's cookbook, Pies & Tarts)

SERVES: 8 to 10

FOR THE CRUST

2½ cups all purpose flour, plus more for dusting 

1 teaspoon salt 

2 teaspoons sugar

2 sticks very cold unsalted butter, cut into pieces

FOR THE FILLING

6 large eggs

1¼ cups light corn syrup

1¼ cups packed dark-brown sugar

5 tablespoons unsalted butter, melted and cooled  

1 tablespoon vanilla

2 teaspoons fresh lemon juice

¼ teaspoon salt

2½ cups coarsely chopped toasted pecans (about 10 ounces)

2 cups lightly toasted pecan halves (about 8 ounces), for topping

Whipped cream or vanilla ice cream, for serving

1. Make the crust: Pulse the flour, salt and sugar in a food processor until combined. Add the butter and pulse until it resembles coarse meal. With the motor running, drizzle in 5 to 7 tablespoons ice water until the dough sicks together when you press it between your fingers gently. 

2. Turn half of the dough out onto a large piece of plastic wrap; use the plastic wrap to help you press the dough into a flat disk. Repeat with the remaining dough on another piece of plastic wrap. Refrigerate for at least 1 hour before using or freeze for up to 3 months. 

3. Roll 1 disk dough out to ⅛-inch-thick on a lightly floured surface. Ease into a 9-inch pie plate; trim the excess dough. Fold the edges under and crimp as desired; freeze for 30 minutes. (Save the other dough round for another use.

4. Preheat oven to 400˚. Whisk the eggs, corn syrup and brown sugar in a bowl until smooth. Whisk in butter, vanilla, lemon juice and salt. Stir in chopped pecans. Pour the filling into the prepared crust. Arrange the pecan halves on top in concentric circles.

5. Bake, tenting with foil after 15 minutes, until the filling is set, about 1 hour. Transfer to a wrack and cool at least 2 hours. Serve with whipped cream or vanilla ice cream.

[Photograph by Kat Teutsch; Food Styling me! Erin Phraner]