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Pecan Pie with Mrs. Kostyra
Recipe Summary
Yield: Makes one 9-inch pie
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell
2 1/2 cups pecan halves
4 large eggs
1/2 cup sugar
1 cup dark corn syrup
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
Whipped cream, for serving
Gallery
Pecan Pie with Mrs. Kostyra
Recipe Summary
Yield: Makes one 9-inch pie
Gallery
Pecan Pie with Mrs. Kostyra
Pecan Pie with Mrs. Kostyra
Pecan Pie with Mrs. Kostyra
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
Ingredients
Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell
- 2 1/2 cups pecan halves
- 4 large eggs
- 1/2 cup sugar
- 1 cup dark corn syrup
- 1/2 cup light corn syrup
- 1 teaspoon pure vanilla extract
- Whipped cream, for serving
Directions
Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
Reviews (15)
Add Rating & Review
43 Ratings
5 star values:
17
4 star values:
12
3 star values:
9
2 star values:
2
1 star values:
3
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Reviews (15)
Add Rating & Review
43 Ratings
5 star values:
17
4 star values:
12
3 star values:
9
2 star values:
2
1 star values:
3
Add Rating & Review
43 Ratings
5 star values:
17
4 star values:
12
3 star values:
9
2 star values:
2
1 star values:
3
43 Ratings
5 star values:
17
4 star values:
12
3 star values:
9
2 star values:
2
1 star values:
3
43 Ratings
5 star values:
17
4 star values:
12
3 star values:
9
2 star values:
2
1 star values:
3
- 5 star values:
- 17
- 4 star values:
- 12
- 3 star values:
- 9
- 2 star values:
- 2
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
11/21/2017
I used Maple Syrup instead of the dark and light corn syrup and to save a little money I used 1 cup Pecan and 1/4 cup oatmeal. It came out wonderful and no GMOs.
Martha Stewart Member
Rating: Unrated
11/20/2011
Prettymermaid: I have been making this pie for so many years and it takes much longer to be done that the recipe suggests. Be sure to use the cake tester method and you will enjoy the most delicious pecan pie you can imagine! It is divine!
Martha Stewart Member
Rating: Unrated
11/12/2011
I cooked it longer than the recipe called for. Almost twice as long if i recall... It came out perfect! :) Hope this helps
Martha Stewart Member
Rating: Unrated
11/08/2011
I made this pie a couple days ago. The appearance was amazing. When I cut out a slice, the filling fall apart and watery. However, the taste were good.
Any idea what I did wrong? Thank you for the answer.
Martha Stewart Member
Rating: Unrated
11/18/2010
Thank you Mrs. Kostyra for letting us use your recipe. i use it every year for thanksgiving and its everyones favorite. the best peacan pie ever.
Martha Stewart Member
Rating: Unrated
10/19/2010
DIVINE! Thank you Mrs. Kostyra. I made the following substitutions:
instead of light corn syrup I added genuine maple syrup, and 1/4 cup of Kentucky Bourbon.
Martha Stewart Member
Rating: Unrated
12/04/2009
This was EXCELLENT. Made for Thanksgiving and everyone loved it. It wasn't cloyingly sweet, and had the perfect ratio of pecans to sweet "goo". Would def make again!
Martha Stewart Member
Rating: Unrated
12/20/2008
I've made Mrs. Kostyra's pecan pie many times, and peole rave about it. It's simply delicious!
Martha Stewart Member
Rating: Unrated
11/27/2008
I made this pie today, for the first time, and it was an amazing hit! Everyone gobbled it up and made a lot of compliments. Something different for Thanksgiving, besides the pumpkin pies I made! I love that it is an old-fashioned recipe, but still a big winner! Kudos to Mrs. Kostyra. And, thank you Martha, for putting this recipe on your website. I think it was better with both dark and light corn syrup, instead of just light corn syrup.
Martha Stewart Member
Rating: Unrated
11/21/2008
This pie has become a family favorite for the holidays. It's easy to make and is delicious with fresh whipped cream. Truly a "keeper!"
Martha Stewart Member
Rating: Unrated
11/18/2008
everyone luvs this recipe. i made it last year for thanksgiving and it is on the holiday request list!!!
Martha Stewart Member
Rating: Unrated
04/17/2008
sounds delicious.....can i change the ligth corn syrup for the dark????
Martha Stewart Member
Rating: Unrated
03/27/2008
I had never made a pecan pie until I saw Mrs. Kostyra's recipe. I always thought it was so difficult that I would never try to make a pecan pie. Wow, was I wrong. This is one of the easiest pies I've ever made and deffinitely one of my best. Thank you to the two Marthas. Mrs. Kostyra, you are greatly missed.
Martha Stewart Member
Rating: Unrated
12/23/2007
I used frozen pie shells and "golden" corn syrup. The recipe couldn't be simpler or the result better.
Martha Stewart Member
Rating: Unrated
11/27/2007
I used Pecans from Southern Georgia. I have been making pecan pie for Thanksgiving for over 15 years, but I must never have used this recipe. This is the best recipe I have ever tasted. The pie was absolutely delicious. Perhaps it's the blend of both dark and light corn syrups. I used Mrs. Smiths frozen pie shells. I made it in honor of Mrs. Kostyra also.
Martha Stewart Member
Rating: 5 stars
11/21/2017
I used Maple Syrup instead of the dark and light corn syrup and to save a little money I used 1 cup Pecan and 1/4 cup oatmeal. It came out wonderful and no GMOs.
Rating: 5 stars
Rating: Unrated
11/20/2011
Prettymermaid: I have been making this pie for so many years and it takes much longer to be done that the recipe suggests. Be sure to use the cake tester method and you will enjoy the most delicious pecan pie you can imagine! It is divine!
Rating: Unrated
Rating: Unrated
11/12/2011
I cooked it longer than the recipe called for. Almost twice as long if i recall... It came out perfect! :) Hope this helps
Rating: Unrated
11/08/2011
I made this pie a couple days ago. The appearance was amazing. When I cut out a slice, the filling fall apart and watery. However, the taste were good.
Any idea what I did wrong? Thank you for the answer.
Rating: Unrated
11/18/2010
Thank you Mrs. Kostyra for letting us use your recipe. i use it every year for thanksgiving and its everyones favorite. the best peacan pie ever.
Rating: Unrated
10/19/2010
DIVINE! Thank you Mrs. Kostyra. I made the following substitutions:
instead of light corn syrup I added genuine maple syrup, and 1/4 cup of Kentucky Bourbon.
Rating: Unrated
12/04/2009
This was EXCELLENT. Made for Thanksgiving and everyone loved it. It wasn't cloyingly sweet, and had the perfect ratio of pecans to sweet "goo". Would def make again!
Rating: Unrated
12/20/2008
I've made Mrs. Kostyra's pecan pie many times, and peole rave about it. It's simply delicious!
Rating: Unrated
11/27/2008
I made this pie today, for the first time, and it was an amazing hit! Everyone gobbled it up and made a lot of compliments. Something different for Thanksgiving, besides the pumpkin pies I made! I love that it is an old-fashioned recipe, but still a big winner! Kudos to Mrs. Kostyra. And, thank you Martha, for putting this recipe on your website. I think it was better with both dark and light corn syrup, instead of just light corn syrup.
Rating: Unrated
11/21/2008
This pie has become a family favorite for the holidays. It's easy to make and is delicious with fresh whipped cream. Truly a "keeper!"
Rating: Unrated
11/18/2008
everyone luvs this recipe. i made it last year for thanksgiving and it is on the holiday request list!!!
Rating: Unrated
04/17/2008
sounds delicious.....can i change the ligth corn syrup for the dark????
Rating: Unrated
03/27/2008
I had never made a pecan pie until I saw Mrs. Kostyra's recipe. I always thought it was so difficult that I would never try to make a pecan pie. Wow, was I wrong. This is one of the easiest pies I've ever made and deffinitely one of my best. Thank you to the two Marthas. Mrs. Kostyra, you are greatly missed.
Rating: Unrated
12/23/2007
I used frozen pie shells and "golden" corn syrup. The recipe couldn't be simpler or the result better.
Rating: Unrated
11/27/2007
I used Pecans from Southern Georgia. I have been making pecan pie for Thanksgiving for over 15 years, but I must never have used this recipe. This is the best recipe I have ever tasted. The pie was absolutely delicious. Perhaps it's the blend of both dark and light corn syrups. I used Mrs. Smiths frozen pie shells. I made it in honor of Mrs. Kostyra also.
All Reviews for Pecan Pie with Mrs. Kostyra
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Pie with Mrs. Kostyra
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
