Creole Pecan Pie
Experience a bold twist on a classic Southern dessert with this irresistible Creole Pecan Pie. Featuring the rich, gooey decadence you love, this pie elevates tradition with the warm spices of cinnamon and nutmeg, plus a subtle kick of cayenne pepper for a signature Creole flair. With its flaky, buttery crust filled to the brim with caramelized brown sugar, dark corn syrup, and toasted pecans, this pie is both comforting and adventurous. A decorative crown of whole pecans adds elegance to every slice, making it as stunning to serve as it is delicious. Perfect for holidays or special occasions, this Southern-inspired treat pairs beautifully with whipped cream or a scoop of vanilla ice cream. Ready in just over an hour, it’s sure to become your new go-to pecan pie recipe!
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Recipe Information
Ingredients
- 1 Unbaked 9-inch pie crust
- 1.5 cups Pecans, chopped
- 1 cup Dark corn syrup
- 0.75 cup Packed brown sugar
- 0.25 cup Unsalted butter, melted
- 3 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cayenne pepper (optional, for a Creole twist)
- 0.5 cup Whole pecans (for decoration)
Instructions
Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
Prepare your unbaked 9-inch pie crust by placing it into a pie dish. Trim the edges for an even fit and crimp or flute them if desired.
Spread 1.5 cups of chopped pecans evenly over the bottom of the pie crust. Set aside.
In a medium-sized mixing bowl, whisk together the dark corn syrup, brown sugar, and melted butter until smooth and combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and optional ground cayenne pepper until everything is fully incorporated.
Carefully pour the mixture over the chopped pecans in the pie crust, ensuring the pecans remain evenly distributed.
For decoration, arrange the whole pecans (0.5 cup) in a decorative pattern on the surface of the filling, if desired.
Place the pie on a baking sheet to catch any potential spills and transfer it to the preheated oven.
Bake the pie for 55-60 minutes, or until the filling is set but still slightly wobbly in the center. You can check for doneness by inserting a knife or toothpick into the edge of the filling—if it comes out clean, the pie is ready.
Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set fully for clean slices.
Serve at room temperature or slightly warmed, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 45.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
