Smoked Pecan Pie
Smoked Pecan Pie gets its smoky flavor from smoking the nuts before baking the pie. It's the perfect twist on a beloved favorite.
Servings: 8 people
- 1 ½ cups all-purpose flour
- 8 Tablespoons very cold salted butter
- 4 Tablespoons ice water more if needed
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- 2 ½ cups coarsely chopped pecans
- 3 large eggs
- 1 cup dark corn syrup
- ½ cup dark brown sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup salted butter melted (but not hot)
**Optional step if you really like smoke flavor** Prepare your smoker for cold smoking (temperatures between 40-70 degrees F inside your smoker). I used a smoke tube accessory filled with pecan pellets. Arrange the pecans in a single layer on a baking sheet and place in the smoker. Close the lid and smoke the pecans for 1 hour.
Prepare the pie crust. Cut the chilled butter into cubes and put it back in the refrigerator while you prepare the flour. In a large food processor with a steel blade, place the flour, salt, and sugar. Pulse a few times to mix. Add the butter to the flour and pulse the food processor until the butter has broken down to the size of peas (12-15 times).
Start the food processor and while it is running, pour the ice water down the feed tube until the dough begins to form a ball. Stop the processor as soon as the dough just starts to come together (there will still be a lot of unincorporated pieces of dough in the mixer bowl).
Dump out on a floured board and press the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough is in the refrigerator, preheat your pellet smoker to 350 degrees F. You can use whatever wood you like, but I recommend pecan. At this higher temperature, you won’t get too much smoke flavor from the grill. If you want, you can bake in the oven. I recommend moving your oven rack to the lowest shelf.
Unwrap the dough and place it on a floured surface and roll into a 12 inch round. Transfer carefully to a 9x2 inch pie tin and crimp the edges.
Make your pie filling. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, and melted butter together in a large bowl until combined. Pour over pecans.
Place the pie on your smoker (preferably above the firepot, if possible) and close the lid. Bake for about 45-50 minutes, or until the top of the pie has browned slightly and the crust is golden brown.
Carefully remove the pie from the smoker and allow to cool completely before slicing and serving. The filling will set as the pie cools.
Calories: 582kcal | Carbohydrates: 70g | Protein: 8g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 152mg | Potassium: 231mg | Fiber: 4g | Sugar: 49g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg