Smoked Pecan Pie Recipe

Who's ready for a fun twist on a classic holiday dish? This Smoked Pecan Pie Recipe has all the familiar flavors that you crave, with the perfect balance of smokiness. This is an excellent pie for Thanksgiving or Christmas dinners.

Making pecan pies on the smoker or grill is simple. And it's always fun to tell people that you made the holiday dessert on the pellet grill, Traeger, or in the smoker because it sounds just so "out there" and unique. Once they have a bite and realize that there is a whole world of cooking and smoking that they never knew existed, you just might change their minds about pie-making!

Having the crispy pecan topping paired with the warm and gooey center is always delicious, but the smoke flavor takes it to a whole new level.

Speaking of delicious smoked desserts, check out my Smoked Pumpkin Pie and Smoked Apple Pie as well. Fill the holiday table with smoked sweets! And don't forget this amazing Smoked Bread Pudding.

Ingredients

• Pie crust - Buying and using your favorite brand of pie crust is a time saver. 
• Eggs - I use large eggs at room temperature. 
• Light brown sugar - Be sure to pack it down while measuring. 
• Salted butter - Unsalted or salted butter will work, but I prefer salted. If you have unsalted, add a pinch of salt.
• Maple syrup - Adds sweetness and helps with the coloring of the pie filling. 
• Flour - Helps to thicken the center of the pie. 
• Bourbon - Could be optional, but why? It adds warmth and flavor.
• Vanilla extract - Pure vanilla extract adds the most vanilla flavor. 
• Chopped pecans - You can purchase the nuts already chopped to save on prep time, or add them to your food processor to chop quickly. To double up on the smoke flavor, use smoked pecans.

How to Make a Smoked Pecan Pie

Step One: Preheat the smoker to 250 degrees F.

Step Two: Add the pecans to the pie crust. Mix the melted butter and the rest of the ingredients in a blender until smooth. Once the mixture is smooth, pour it into the pie shell over the pecans.

Optional: Decorate the top of the pie with pecan halves.

Step Three: Place the pie on the smoker and smoke until the filling is set, which will take about 75-90 minutes.

Step Four: Once the time has passed, take the pie from the smoker.

Step Five: Put the smoked pie into the oven that is already preheated to 400 degrees. Bake for 10-15 minutes on the bottom rack so that the crust browns.

Optional: Move to the top rack and broil for 1-2 minutes for more browning of crust and pecans. We like our pie to end up golden brown with a crispy crust.

Step Six: Cool completely to room temperature before slicing the pie and serving. If you like your pecan pie warm it is best to cool it first so it finishes setting and then rewarm individual slices or the whole pie.

Storage

You can store leftover pecan pie at room temperature or in the fridge. Just be sure to cover it with a pie plate lid or plastic wrap so that it retains that yummy flavor and texture.

Pecan pie also freezes well. Wrap it tightly in plastic wrap before freezing, and then thaw completely before serving.

Variations

• Double pecan pie recipe - If you need two pies, simply double this recipe.
• Add a hint of citrus - Add orange zest to the pecan pie filling.
• Use a homemade pie crust - If you want to make your own pie crust, do so. Just have it ready to go when you're going to smoke the pie. Generally, all you need for a homemade crust is flour, cold butter, and ice water, so they aren't too complicated if you have the time.
• Add different toppings - While traditional pecan pies are topped with pecan pieces, you can easily change that up. Topping the cooled pie with semisweet chocolate chips, whipped cream, or a scoop of vanilla ice cream are all great options, too.
• Corn syrup - I chose to use maple syrup in lieu of light corn syrup but you can use corn syrup if you prefer.
• Smoked bourbon chocolate pecan pie - Now you're talking. Add a cup of chocolate chips to the pie plate along with the pecans.

Common Questions

Can I use frozen pie dough?

If you have pie dough that is frozen in the freezer, you need to move it to the fridge and let it thaw first before using it. It needs to be fully thawed before adding it to the pie pan. For a frozen pre-made pie crust, I suggest par-baking it before adding the filling and smoking.

How do I keep my pie crust and dough from getting soggy while baking?

Use a fork and poke holes all over the bottom of the pie crust. This will help prevent it from getting soggy.

 

Recipe

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Originally Published November 18, 2022. Revised and Republished November 21, 2025.