Grilled Bourbon Pecan Pie
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
For the crust, place the butter in the freezer for 15 minutes. Once solidified, cut into thin slices and place in the freezer.
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.
Divide into two halves and refrigerate for 30 minutes or so.
Roll out the dough and put into a 9-inch pie pan, crimping the edges with thumb and index fingers.
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.
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 should take 1 hour to 1 1/2 hours. Remove the pie from the grill and allow it to set for 2 to 3 hours.
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