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Smoked Pecan Pie

Smoked Pecan Pie gets its smoky flavor from smoking the nuts before baking the pie. It's the perfect twist on a beloved favorite.
Prep Time1 hour 45 minutes
Cook Time45 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Smoked Pecan Pie
Servings: 8 people
Author: Susie Bulloch (heygrillhey.com)



  • 1 ½ cups all-purpose flour
  • 8 Tablespoons very cold salted butter
  • 4 Tablespoons ice water more if needed
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt


  • 2 ½ cups coarsely chopped pecans
  • 3 large eggs
  • 1 cup dark corn syrup
  • ½ cup dark brown sugar
  • 1 ½ teaspoons vanilla extract
  • ¼ cup salted butter melted (but not hot)


  • **Optional step if you really like smoke flavor** Prepare your smoker for cold smoking (temperatures between 40-70 degrees F inside your smoker). I used a smoke tube accessory filled with pecan pellets. Arrange the pecans in a single layer on a baking sheet and place in the smoker. Close the lid and smoke the pecans for 1 hour.
  • Prepare the pie crust. Cut the chilled butter into cubes and put it back in the refrigerator while you prepare the flour. In a large food processor with a steel blade, place the flour, salt, and sugar. Pulse a few times to mix. Add the butter to the flour and pulse the food processor until the butter has broken down to the size of peas (12-15 times).
  • Start the food processor and while it is running, pour the ice water down the feed tube until the dough begins to form a ball. Stop the processor as soon as the dough just starts to come together (there will still be a lot of unincorporated pieces of dough in the mixer bowl).
  • Dump out on a floured board and press the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • While the dough is in the refrigerator, preheat your pellet smoker to 350 degrees F. You can use whatever wood you like, but I recommend pecan. At this higher temperature, you won’t get too much smoke flavor from the grill. If you want, you can bake in the oven. I recommend moving your oven rack to the lowest shelf.
  • Unwrap the dough and place it on a floured surface and roll into a 12 inch round. Transfer carefully to a 9x2 inch pie tin and crimp the edges.
  • Make your pie filling. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, and melted butter together in a large bowl until combined. Pour over pecans.
  • Place the pie on your smoker (preferably above the firepot, if possible) and close the lid. Bake for about 45-50 minutes, or until the top of the pie has browned slightly and the crust is golden brown.
  • Carefully remove the pie from the smoker and allow to cool completely before slicing and serving. The filling will set as the pie cools.



Calories: 582kcal | Carbohydrates: 70g | Protein: 8g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 152mg | Potassium: 231mg | Fiber: 4g | Sugar: 49g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg