Smoked Pecan Pie

Prep Time: 35 minutes

Cook Time: 50 - 60 minutes

8 Servings

Best with: ice cream

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Story

Pecan Pie is the holy grail of holiday treats in Big D’s family. Recipes have been passed down and everyone has bragging rights about their pies. We think this one takes the cake! Give it a try on the smoker or in the oven and let us know what you think!

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Ingredients

• Deep pan frozen pie crust

• 3/4 stick unsalted butter

• 1 1/4 cup light brown sugar

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• 3/4 cup light corn syrup

• 1/2 teaspoon orange zest

• 3 eggs lightly beaten

• 2 cups pecan halves (1/2 pound)

Equipment Needed

1. Grill or Smoker (use the oven if needed)

2. Charcoal

3. Chimney charcoal starter

4. Tumbleweed fire starter

5. Fork

6. Whisk

7. Aluminum foil

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Instructions

1. Bring smoker to 350 degrees. If you are using a grill, offset the heat by placing the coals on one side. (If you need to use the oven, this pie will still be delicious)

2. Melt butter in a medium-size saucepan over medium heat.

3. Add brown sugar and whisk together until smooth.

4. Remove from heat and stir in corn syrup, orange zest, vanilla extract, and salt using a whisk. (Use a rubber-coated whisk to protect your non-stick saucepan.)

5. Whisk in lightly beaten eggs.

6. Place pecans in pie shell.

7. Pour syrup mixture over the pecans.

8. Place pie on the smoker (or in the oven). Put a sheet of aluminum foil under the bottom to catch any overflow.

Tips and Tricks

If you only have a traditional size pie crust, keep 1/4 a cup of syrup out before you pour over pecans. This recipe will overflow as you place it on the grill or oven if too full. If using the oven, place the pie on a baking sheet to help keep level and prevent overflow.

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