Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Brandied Pecan Pie 3.4 (37) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 5, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Anna Williams Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy. Ingredients Crust 1 ¼ cups unbleached all-purpose flour, spooned and leveled, plus more for rolling 1 teaspoon sugar ¼ teaspoon fine salt ½ cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water Filling 3 large eggs, lightly beaten ¾ cup packed dark brown sugar ¾ cup dark corn syrup 3 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 4 teaspoons brandy (optional) ¼ teaspoon fine salt 2 cups pecans, toasted Directions Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights. Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving. Cook's Notes This pie uses the same crust as our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months. Originally appeared: Everyday Food, November 2011 Rate It PRINT