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:
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
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.