Smoky Spiced Pecan Pie
This pecan pie features a buttery, flaky crust filled with a gooey mixture of toasted pecans, eggs, sugar, and spices, topped with a hint of smoked paprika. The pie is baked until the filling is set and the crust is golden, with a crispy, caramelized top and a rich, nutty flavor profile that balances sweetness and smoky warmth.
Equipment
- Mixing bowl
- Whisk
- Rolling pin
- Pie dish
- Oven
Ingredients
- 1 pre-made pâte brisée or pie crust chilled
- 1 cup sugar white granulated
- 4 large eggs
- 1 cup corn syrup light or dark
- 1/2 tsp smoked paprika for subtle smoky flavor
- 1 tsp vanilla extract
- 1 cup pecan halves toasted
- 2 tbsp unsalted butter melted
- 1/4 tsp cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C) and roll out your chilled pie crust on a lightly floured surface to fit a 9-inch pie dish, then transfer it into the dish and trim the edges.
- To toast the pecans, spread them on a baking sheet and bake for about 8-10 minutes until fragrant and toasted. Once cooled, chop roughly and set aside.
- In a mixing bowl, whisk together the eggs, sugar, corn syrup, vanilla extract, smoked paprika, and cinnamon until smooth and well combined—this will form the flavorful filling.
- Pour in the melted butter slowly while whisking to incorporate it evenly into the filling mixture, creating a glossy, smooth consistency.
- Add the toasted pecans to the filling and gently fold them in so they're evenly distributed.
- Pour the filling into your prepared crust, spreading it out gently with a spatula if needed to ensure an even layer.
- Bake the pie in the preheated oven for about 40-45 minutes, until the filling is set around the edges but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool on a wire rack until fully set and slightly firm to the touch, about 2 hours.
- Garnish with additional toasted pecans or a sprinkle of smoked paprika if desired, then slice and serve.
