Oh my gosh. What is up everybody? It's Susie from
heygrillhey. com and today I'm answering a question that I get
pretty often. Can I cook dessert on the smoker? The
answer my friends is yes. I'm gonna show you how to make a
delicious, slightly smoky pecan pie out on your grill, free up
a little bit of that oven space around the holidays and turn
out one of the best tasting pecan pies you will ever have.
Let's do it.
Okay the secret to Smoked Desserts is the temperature
that you baking at we're gonna be baking our pie today at 350
degrees, which honestly isn't going to impart a ton of smoky
flavor you really gets smoked flavor up to about 275 beyond
that you're just baking with wood as your fuel source and
while it does taste amazing honestly I think it taste like
all food should taste when it's cooked over a wood fire you
really don't get a lot of flavor so if you're hungry for
smoke before we dive into the rest of this recipe I have some
instructions on my website for cold smoking your pecan I use a
smoked tube leave this in the smoker for about an hour let
them pick up some great wood smoke I recommend using pecan
wood it just make sense and then you'll have really nice
smoky pecan and that will give you the bulk of your smoked
flavor the heat coming from the pellet grill that we're using
is really gonna provide an even baking environment just like
your oven inside. Now, let's roll out our pie crust. I have
a beautiful pie crust here. This is homemade. I have the
recipe on the clickable link in the video description so you
can check out the recipe for the homemade pie crust or if
you're like to keep things a little bit more simple, you can
actually use a pre-made pie crust for this recipe as well.
A little bit of flour on your board. I'm gonna roll out my
pie crust to be about 12 inches in diameter. I want it to fit
into a nine-inch pie pan.
I'm gonna go ahead and call that roundish.
Whoa, what are you doing? Gonna transfer a pie dough on my
rolling pin cuz it's easy to move it that way without
tearing a hole in it.
Just slide your pie crust into your pie tin and then crimp
your edges.
Pretty pie crust. Okay, in the bottom of our pie crust, we're
going to add our smoked pecans. This is about two and1/ 2 cups
of pecans. Not all of them are whole and perfect but this is a
homemade rustic, beautiful pie. I'm not super worried about it.
Some of them are even a little bit crunched up and that's okay
too. I kind of like the variation and texture of a
coarsely chopped pecan pie versus having them all whole or
all of them chopped up really fine. So, a nice coarse chop
with some left hole and just dump those in the bottom of
your pie crust.
Beautiful. Now, we need to make our custardy, yummy filling. I
have three eggs. To that, I'm gonna add in a half a cup of
dark brown sugar, a cup of dark brown corn syrup, dark corn
syrup. Uh this is really flavorful and sweet but it also
gives you the chewy texture that's kind of a hallmark of a
really good pecan pie.
Also gonna add in one and a half teaspoons of vanilla.
And four tablespoons of melted butter. You want your butter
melted but not hot cuz we don't wanna scramble or cook the
eggs. We just want the butter to be free flowing.
We're gonna pour our filling directly over our pecans. And
just smell all of the yummy smells while that happens.
Alright, now our pie is going on to our preheated smoker, 350
degrees. You can do this in your oven. If you got all the
smokey flavor that you want from smoking the pecans, you
can bake this in your oven 350 degrees. I recommend putting
your baking rack on the lowest level in your oven. You really
want a high concentration of heat on the bottom of your pie
pan. Our pie crust is full of liquid and it could get soggy.
So we wanna bake off the bottom of the pie crust pretty quickly
in the beginning stages of the cooking process. On our smoker,
I wanna put this pie directly over the fire box. So again, I
have that higher concentration of heat right on the bottom of
the pie. Close the lid, close your oven door, and you wanna
let this bake for about 40 to 50 minutes until our custard is
set but still a little bit jiggly.
Our pie looks perfect. It hit our target temperature of 200
degrees Fahrenheit and this one took about an hour. As you can
see, I kinda like this this glass pie crust cuz our pie tin
cuz you can see the bottom of the pie crust. It's nice and
golden brown all the way across. I mean, my pretty
crimped edge is kinda pooped up but I'm okay with it and this
guy needs to cool completely all the way down before we cut
into it or we can cause this beautiful yummy domey situation
to collapse and we don't want that to happen. So, we're gonna
let this cool all the way down. I like to give it a couple of
hours before I slice into it and then, we get to eat it but
the smell is absolutely unreal and it looks beautiful.
This pretty little pie has been cooling all afternoon and it
feels like it has been the longest afternoon of my life
but it is fully cooled all the way through which means I can
slice it without it going everywhere and that is what I'm
about to do.
Okay, first though, we have to talk about the overall
structural integrity of this pie. We've got the delicious
gooeyness. The pecan have like rose to the top but they were
coated in the sugar so they got all crispity, crunchy, and
caramelized on the top and then we have our flaky crust and
really what we were looking for is a crust that has this nice
golden bottom. It's not soggy, it's gonna be flaky, and
because it's an all-butter crust in the recipe, you know,
it's gonna taste a Amazing. So now I get to eat some. And this
is just my best day. Oh gosh. It's so good. It's everything
that I wanted it to be and the smoke isn't overwhelming. It's
just enough to say like, hey, what's up? I'm an interesting
flavor that you probably really haven't had in a pecan pie
before. Love me and you do. It's very lovable flavor in a
pecan pie. Oh, it's heavy on pecans. The custard is set just
perfectly so it's creamy and sweet. I'm gonna eat this whole
pie. Actually, do you know what? This is Todd's favorite
pie. I'm gonna let Todd have some pie. I'll hop behind the
camera. And I want you guys to hear what Todd thinks about
this smoky pecan pie. Come on, babe.
Was I born for this? That's beautiful. Look at that shot.
Nice work.
I didn't like pecan pie when I was a kid. Do you like it now?
It's my favorite.
Oh my god crew. That was a big bite. How was that the best
thing I've ever had ever? Good question. Dude, that's so good.
Mm hmm. Send the people home, Todd. Yeah, cook this and then
take a picture. Hashtag heygrillhey. Is that right? Mm
hmm. And let us know how you're doing on your journey to
feeding your family great food and becoming a backyard
barbecue hero. I don't know why I turned southern in that. I
liked it. This is the pecan pie. Yeah. See you guys.