Smoked Pecan Pie (Baking Instructions Included)

5 from 1 vote

Smoked Pecan Pie (Baking Instructions Included)

Pecan pie is a holiday classic, but this smoked version is like nothing you’ve ever tasted. Follow this recipe to make delicious smoked pecan pie!

Prep Time 20

Cook Time 1 30

Servings

Calories 562kcal

Author David & Debbie Spivey

Useful Equipment:

Ingredients

▢ 1 cup granulated sugar
▢ ½ cup dark corn syrup see notes
▢ ½ cup light corn syrup see notes
▢ 4 eggs
▢ ¼ cup unsalted butter cut into slices
▢ ½ teaspoon salt
▢ 1½ teaspoons vanilla extract
▢ 1 ½ cups pecans coarsely chopped
▢ 1 deep-dish pie shell unbaked, frozen or fresh chilled

Instructions

Prepare the Grill or Smoker

Set up a charcoal grill for an indirect three-zone split fire (2 zones of heat and a neutral zone in the middle). Light about 12-16 coals and divide between the two heat zones. Add a couple of maple wood chunks. Place on the lid and allow the grill to preheat the grill to 275-300 degrees F. (see notes)

Make the Pie

Bring the sugar and corn syrup to a boil over medium-high heat in a small saucepan. Boil the mixture for 3 minutes, stirring constantly with a spoon or spatula. Use caution and turn down the heat slightly if the mixture tries to bubble over. Turn off the heat and set aside to cool slightly for at least 3-5 minutes.
In a large mixing bowl, beat eggs lightly with a whisk. Then very slowly, pour the syrup mixture into the eggs, whisking constantly.
Strain the mixture through a sieve to ensure the filling is smooth and lump-free.
Stir in butter into the warm filling mixture. When the butter is melted, stir the salt, vanilla extract, and pecans.
Place the pie crust onto an old (or disposable) metal sheet pan. Pour the pie filling into the unbaked pie crust.

Smoke the Pie

Place the pie in the center of the grill over indirect heat. Place the lid on and smoke the pie for 20-30 minutes.
After 20-30 minutes, check the temperature of the grill. Add a couple more pieces of wood and charcoals if the temperature and smoke start to fade. Place the lid back on and continue to smoke the pie.
Continue to monitor the temperature and smoke, only opening the grill to add more wood and charcoal to maintain the temperature and smoke.
The pecan pie is ready when an instant-read thermometer reads 185 degrees F in the center, about 70 to 90 minutes. The crust should be a nice golden brown color, and the filling should puff up a bit. The pie should wiggle like jello but does not ripple when tapped.
Remove the pie from the grill and allow it to cool completely. The pie will set as it cools.

Serve

Slice and serve as is or topped with whipped cream or a scoop of vanilla ice cream.

Conventional Oven Directions

You can bake this pie in a preheated 350-degree oven for 45-60 minutes.
The pecan pie is ready when an instant-read thermometer reads 185 degrees F in the center, about 70 to 90 minutes. The crust should be a nice golden brown color, and the filling should puff up a bit. The pie should wiggle like jello but does not ripple when tapped.

Notes

You can use 1 cup of either light OR dark corn syrup if you don't have both on hand.
Chop the pecans before measuring. It will make a difference when measuring them for the pie.
For more intense smoke, use wet maple chips. Soak the chips in a bowl of water while you are making the pie. You will only need a few handfuls for each charcoal basket.
It’s important to slowly temper the hot syrup mixture to temper the eggs so they don’t cook. If the hot syrup mixture is added too quickly, it will curdle the eggs.
Cut the butter into slices before adding it to the pie filling. This will help the butter melt faster.
Place the pie pan onto a metal sheet, so the bottom doesn’t get smutty.
Chilled pies slice the best, so let it cool, then refrigerate for 4 hours before slicing.

Nutrition

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