Grilled Bourbon Pecan Pie

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


Step 1 Of 7
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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