Smoked Bourbon Pecan Pie

Smoked Bourbon Pecan Pie adds a unique twist to the classic pecan pie by infusing a smoky flavor and a touch of bourbon. Here's a simple recipe anyone can do:

 

Ingredients:
For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
2-3 tablespoons ice water
For the Filling:

1 cup pecan halves
3 large eggs
1 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:

1. Prepare the Smoker:

Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking. Pecan or hickory wood chips work well for this recipe.

2. Make the Pie Crust:

In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Add ice water one tablespoon at a time, pulsing until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Crimp the edges, and refrigerate while preparing the filling.

3. Toast the Pecans:

Spread the pecan halves on a baking sheet and place them in the smoker for about 10-15 minutes, or until they become fragrant and slightly toasted. Be sure to stir them occasionally.

4. Make the Filling:

In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt until well combined.

Stir in the toasted pecans.

5. Assemble and Smoke:

Pour the pecan filling into the prepared pie crust.
Place the pie in the preheated smoker and smoke for 1.5 to 2 hours or until the filling is set. The smoky flavor will infuse into the pie during this time.

6. Cool and Serve:

Allow the pie to cool completely before slicing. Serve at room temperature or slightly warmed.


This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.