Curtis Stone’s eggnog martini and pecan pie

Celebrating the season is all about eating and drinking — and nothing says “holiday” quite like pecan pie and eggnog. Here, Australian chef Curtis Stone offers recipes to help you get into the spirit.

Pecan pie

Serves 6 to 8


  • For the flaky dough crust

    • 1 1/4 cups all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
    • 3 tablespoons (or more) ice water
  • For the filling

    • 4 tablespoons unsalted butter
    • 3/4 cup golden syrup
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 1/2 cups pecan pieces
    • Whipped cream for garnish


Baking Directions:

For crust: Combine the flour, sugar and salt in a food processor and mix well. Add the butter and pulse until the butter and flour mixture form pea-size clumps. Drizzle the 3 tablespoons of ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather the dough into a ball, and flatten into a disk. Wrap dough in plastic and refrigerate for 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)Preheat oven to 400 degrees F. Using a rolling pin, roll the dough out on a floured work surface to a 10-inch round disk. Transfer to an 8-inch diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp decoratively. Set aside.For filling: Melt the butter in a heavy small saucepan over medium heat and cook until the butter starts to foam. Whisk the butter over medium heat until the butter is golden brown, about 2 minutes. Remove from the heat. Pour the butter into a large bowl and cool to room temperature. Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend. Whisk the eggs in 1 at a time, then stir in the pecans. Pour the filling into the prepared crust. Bake the pie for 10 minutes, then decrease the heat of the oven to 350 degrees F and continue baking the pie until the edges puff and the center is just set, about 45 minutes longer. Cool the pie on a wire cooling rack for at least 1 hour. Cut the pie into slices and serve warm or at room temperature with whipped cream.

Serving Directions:

Cut the pie into slices and serve warm or at room temperature with whipped cream.

Eggnog martini

Makes 1 martini


    • 1 oz eggnog
    • 1 oz Frangelico
    • 1 oz vodka
    • 2 tablespoons crushed ice
    • 1 whole nutmeg to grate for garnish


Baking Directions:

Place all ingredients into a cocktail shaker and shake well for about 20 to 30 seconds to ensure that it is mixed well and ice cold. Pour the mix through a strainer into a martini glass and grate a little of the nutmeg over the drink and serve.