Cinnamon Roasted Pecan Pie

Our partner Erin Jeanne McDowell says that this recipe is “pecan pie leveled up.” She notes that “there are few smells as addictive as the carts that sell candied nuts on the streets of New York City. This pie combines that classic flavor (and all the delicious aromas that come along with it), with a classic custard pie, by drowning the crisp candied pecans in creamy vanilla-nutmeg custard and wrapping it up in a golden, buttery pastry crust.”

Roasted Spiced Pecans

16 ounces (454 g) raw pecans

2 large egg whites

1/2 cup (99 g) granulated sugar

1/3 cup (70 g) light brown sugar

2 teaspoons (6 g) ground cinnamon

1 teaspoon (4 g) fine sea salt

1 All Buttah Pie Crust, par-baked

Custard and Pie

1 1/2 cups (345 g) whole milk

1 cup (235 g) heavy cream

4 large eggs

2 large egg yolks

1/2 cup light brown sugar

1/2 teaspoon (2 g) fine sea salt

1/2 teaspoon (4 g) vanilla paste or 1 teaspoon (5 g) vanilla extract

1/4 teaspoon (< 1 g) freshly grated nutmeg

For the pecans:

Preheat the oven to 325°F with the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In a medium bowl, toss the pecans with the egg whites until well coated. In a small bowl, stir together the sugar, brown sugar, cinnamon, and salt. Sprinkle this mixture over the pecans and toss until well coated.

Spread the mixture onto the prepared baking sheet in an even layer. Roast in preheated oven for 15 minutes, then remove from the oven and stir the pecans well, ultimately returning them to an even layer. Roast again for 15 minutes more.

Remove the pecans from the oven and cool to room temperature. When the pecans are cool, you can transfer them to the prepared pie crust, and place the pie dish onto a parchment-lined baking sheet.

For the custard and pie:

Increase oven temperature to 350°F.

In a medium bowl, whisk the milk, cream, eggs, egg yolks, brown sugar, salt, vanilla and nutmeg until well combined. Pour the custard mixture over the pecans. Try to coat the surface of all the pecans as you pour the custard over, but the level may not fully submerge them.

Transfer the pie on the baking sheet to the oven and bake until the custard puffs up and is fully set, about 40-50 minutes.

Cool the pie to room temperature for the best slices, or serve it slightly warm. The pie is best the same day it’s baked.