Grilled Bourbon Pecan Pie
recipe

Grilled Bourbon Pecan Pie

5.0
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Ingredients

For the filling
3/4
cup turbinado or cane sugar
1 1/2
cups dark corn syrup
 
dash of kosher salt
1 1/2
teaspoons all-purpose flour
3
large eggs
1 1/2
teaspoons vanilla paste
3
tablespoons bourbon
1 1/2
tablespoons melted butter
1 3/4
cups whole pecans
For the crust
2
cups all-purpose flour
1 1/2
sticks butter, cold and cut into 1/4" pieces
1/4
teaspoon salt
1/4
teaspoon cane sugar
1
cup cold water

Directions

1

For the crust, place the butter in the freezer for 15 minutes. Once solidified, cut into thin slices and place in the freezer.

2

Combine all dry ingredients with a fork. Then, mix in butter with hands or a pastry blender. Once the dough crumbles, add a little bit of water at a time while mixing by hand until the dough starts to stick.

3

Divide into two halves and refrigerate for 30 minutes or so.

4

Roll out the dough and put into a 9” pie pan, crimping the edges with thumb and index fingers.

5

Using a mixer, combine the sugar, syrup, salt, flour and eggs. Mix well and stir in remaining ingredients. Pour the mixture into the unbaked pie shell.

6

Set the grill set to 350°F and place the pie inside on a baking stone. After 40 minutes, turn the pie half way to allow for even baking.

7

Check the pie at the one-hour mark by inserting a toothpick into the center. It should come out fairly clean. The pie should take 1 hour to 1 1/2 hour. Remove the pie from the grill and allow it to set for two to three hours.

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