Grilled Maple Bourbon Pecan Pie
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.
cup turbinado or cane sugar
cups dark corn syrup
dash of kosher salt
teaspoons all-purpose flour
teaspoons vanilla paste
tablespoons melted butter
cups whole pecans
cups all-purpose flour
sticks butter, cold and cut into 1/4" pieces
teaspoon cane sugar
cup cold water
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.
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.
Divide into two halves and refrigerate for 30 minutes or so. Do not over-handle!
For the filling, roll out the dough and put into a 9” pie pan, crimping the edges with your thumb and index finger.
Using a mixer, combine the sugar, syrup, salt, flour and eggs. Mix well and stir in the remaining ingredients.
Pour the mixture into the unbaked pie shell.
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.
Check the pie at the one-hour mark by inserting a toothpick into the center. It should come out fairly clean.
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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