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This classic delicious easy homemade smoked pecan pie recipe will bring you the best flavor! With flaky crust and no corn syrup added, this traditional pie is great for your holiday celebrations- Thanksgiving, Christmas or for your weekend dinner dessert!
How many days in advance can you make smoked pecan pie?
Do you feel like your oven or smoker will be busy all day for other amazing food, or you just feel like baking ahead of time? You can totally do that by refrigerating the pie.
Bake it up to 4 days ahead and cover or place in the airtight container in the fridge. Freezing is also an option. You can wrap the pie tightly in the freezer friendly plastic or foil. It will be ready to consume for about 2-3 months no problem.
How do you know it is done
The pecan pie is done when it stops shaking (jiggling ) in the middle when you try to pull it out if the smoker. When you insert the knife or a wooden stick is suppose to come out clean.
Ingredients
- Pie Crust (Frozen or Homemade): The base of the pie, made from flour, fat (like butter or shortening), and water. A frozen crust is a ready-made option for convenience, while a homemade crust lets you control the flavor and texture.
- Brown and White Sugar: Sweeteners for the pie:
- Brown sugar: Contains molasses, giving it a deeper, caramel-like flavor.
- White sugar: A more neutral, pure sweetness.
- Butter: Adds richness and flavor, helping to create a smooth and creamy texture in the filling.
- Eggs: Bind the ingredients together and help set the pie filling while baking, giving it structure.
- Flour: A thickening agent for the filling, ensuring it isn’t too runny.
- Milk: Adds creaminess and moisture to the filling, balancing out the richness of the other ingredients.
- Chopped Pecans: The star ingredient in pecan pie, providing a crunchy texture and a nutty, slightly sweet flavor.
So easy to make! I don’t recommend to eat more then one piece though. Pecan pie is very high in sugar and fat, and its almost 500 calories per slice! But hey, its so good!
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Expert tips
Toast the Pecans First: Toasting the pecans brings out their flavor and gives them a great crunch that makes the pie even better.
Pick the Right Wood: Stick with mild woods like pecan, apple, or cherry for a smoky flavor that doesn’t overpower the pie’s sweetness.
Protect Your Crust: Wrap the edges of the crust with foil or use a pie shield to keep it from getting too dark while the pie cooks.
Check for the Perfect Jiggle: The pie is done when the center has a slight jiggle but isn’t liquid. It’ll set up fully as it cools.
Let It Cool Completely: Give the pie at least 2-3 hours to cool so the filling can firm up and you get clean, neat slices.
You may like my easy pumpkin pie and old fashioned chocolate fudge pie recipes. Check it out!
Making it for Thanksgiving? Also try these recipes readers love:
- Applewood smoked turkey breast
- Instant Pot collard greens with bacon
- Easy creamed corn recipe
- Easy Brussels sprouts and bacon recipe
- Buttery garlic sauteed green beans
Hope you will like this smoked pecan pie recipe as much as we do. Rate the recipe if you ma de it and leave a comment below if you have any questions or suggestions.
Smoked pecan pie recipe
Equipment
- Ceramic pie dish
Ingredients
- 1 unbaked pie crust
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup butter melted
- 2 eggs
- 1 tablespoon flour
- 1 tablespoon milk
- 1 1/4 cup chopped pecans
Instructions
- Preheat smoker to 225 degrees Fahrenheit.
- Prepare the filling. In a large bowl mix all the ingredients (except pecans )together. Mix until smooth. Add pecans and stir.
- Pour prepared filling in to premade pie crust. Place directly on the smoker grates and close the lid. Let pie smoke at 225 degrees for 1 hour.
- Then raise the temperature to 300 degrees F and continue to bake for about another hour. If the crust is starting to brown, cover the edges with foil. Continue to bake for about 20-30 minutes longer until the pie is firm but still a little jiggly in the center.
- Let cool completely before cutting and serving.
Nutrition
