Festive Ethiopian Berbere-Spiced Pecan Pie
This delightful pecan pie is infused with the aromatic, spicy flavor of Berbere seasoning, offering a unique blend of sweet and heat that will intrigue any palate.
Preparation
Get these tasks done before you start cooking.
Preparing the Berbere Spice Mix
- 1
Combine spices
Combine all spices in a small bowl.
- 2
Mix flavors
Mix well to ensure even distribution of flavors.
- 3
Store mix
Store in an airtight container until ready to use.
Assembling the Pie Filling
- 1
Whisk ingredients
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract.
- 2
Add spice mix
Add the Berbere spice mix and stir until well combined.
- 3
Fold in pecans
Fold in the pecan halves, ensuring they are evenly coated with the mixture.
Tip: Do not overfill the pie shell; leave a slight gap to prevent overflow during baking.
How to Make Festive Ethiopian Berbere-Spiced Pecan Pie
Total time: 2 h 20 min · Yields 8 servings
- 1
Preheat oven
Preheat the oven to 350°F (175°C).
- 2
Bake pie
Bake the pie on the center rack for 50-60 minutes.
- 3
Cool pie
Allow the pie to cool on a wire rack for at least 2 hours before serving.
- 4
Slice pie
Use a hot knife to cut through the pecans smoothly and cleanly.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored covered in the refrigerator for up to 5 days.
Can I make this pie in advance?
Yes, the pie can be made a day ahead and stored at room temperature or in the fridge until serving.
What if I don’t have Berbere spice?
You can make your own using the provided mix, or substitute with a similar blend like Cajun spice for a different twist.
Can I freeze the pie?
Yes, bake the pie, cool it completely, then wrap tightly and freeze for up to 2 months.
Can I substitute the pecans with other nuts?
Yes, walnuts or hazelnuts are good alternatives, though they will alter the flavor profile slightly.
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