recipe
Grilled Maple Bourbon Pecan Pie
5.0

It doesn’t get much more Southern than pecan pie. Make it grilled, add some bourbon and you have yourself a pie for the record books.

Ingredients
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
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 it's solidified, cut it into thin slices and place in the freezer.
2
First, combine all dry ingredients with a fork. Then, mix in the butter with your hands or a pastry blender. Once the dough crumbles, add a little bit of water at a time while mixing by hand. Once the dough starts to stick together, don't add any more water.
3
Divide into two halves and refrigerate for 30 minutes or so. Do not over-handle!
4
For the filling, roll out the dough and put into a 9” pie pan, crimping the edges with your thumb and index finger.
5
Using a mixer, combine the sugar, syrup, salt, flour and eggs. Mix well and stir in the remaining ingredients.
6
Pour the mixture into the unbaked pie shell.
7
To grill, 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.
8
Check the pie at the one-hour mark by inserting a toothpick into the center. It should come out fairly clean.
9
The pie will take an hour to an hour-and-a-half depending on how steady the temperature holds. Remove the pie from the grill and allow it to set for two to three hours.
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