Cinnamon-nutmeg Pecan Pie

Cinnamon-nutmeg Pecan Pie Recipe

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Debra Schweikert


First let me say this is the recipe used by Mr. B's Bistro in New Orleans, one of my favorite restaurants in the whole wide world. The recipe was in the newspaper-- and I was thrilled! This is now my go-to crust for pumpkin and sweet potato pies, as well. The cinnamon and nutmeg add a little color to the crust, in addition to a really nice taste.

The prep time includes the time the dough spends chilling and coming back to room temp.


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3 Hr
1 Hr 30 Min


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  • 10 Tbsp
    unsalted butter, softened
  • 1/4 c
  • 1
    large egg
  • 1 3/4 c
    unbleached white flour
  • 1/2 tsp
  • 1/4 tsp
    baking powder
  • 3/4 c
  • 1/2 c
    corn syrup, dark
  • 6 Tbsp
    unsalted butter, melted
  • 3
    large eggs
  • 1 tsp
  • 1 pinch
  • 1 1/2 c
    coarsest chopped pecans

How to Make Cinnamon-nutmeg Pecan Pie


  1. For dough: with a mixer, beat butter and sugar until pale (3 to 4 minutes).
  2. Beat in egg until just combined.
  3. In a separate bowl, combine flour, cinnamon, nutmeg and baking powder, the gradually add to butter/sugar mixture until combined. The dough will look rough, not smooth. Press into a disk, and wrap in plastic wrap. Chill 2 hours.
  4. Remove dough from fridge and let stand at room temp for 30 minutes. Then roll into a13" circle and place in a 9" pie dish, trimming the overhanging dough to 3/4" all around.
  5. Preheat oven to 275 degrees.
  6. For filling: in large bowl, whisk together all remaining ingredients except pecans.
  7. Place pecans in pie dish and por filling over top; very gently stir.
  8. Bake 90 minutes or until edges are firm and center seem set (but still a little bit quivery when pan is nudged).

Printable Recipe Card

About Cinnamon-nutmeg Pecan Pie

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Hashtags: #cinnamon, #pecans

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