Jim Beam® Smoked Bourbon Pecan Pie
Cooking Pellet Type
Ingredients
Ingredients
- 1 pie crust, prebaked
- 2 1/2 cups raw pecan halves
- 6 Tbsp unsalted butter
- 2/3 cup dark brown sugar
- 1/2 tsp salt
- 3 large eggs
- 2/3 cup maple syrup
- 2 tsp vanilla extract
- 4 Tbsp Jim Beam® Bourbon, divided
Directions
- Turn on pellet smoker to 275°F.
- Lay pecans out on baking sheet or foil pan and place on smoker.
- Smoke the pecans for 15 minutes. Once finished and cooled, break the halves into smaller pieces.
- While pecans are smoking, in a medium saucepan, melt the butter with brown sugar and salt.
- Remove from the heat and whisk in the eggs, one egg at a time.
- Then add the maple syrup, vanilla, and 2 Tbsp of the Jim Beam® Bourbon.
- Return pan to low heat and cook, while constantly stirring, until warm to the touch.
- Remove from heat and whisk in remaining Jim Beam® Bourbon and the smoked pecan halves.
- Pour the mixture into the prebaked pie crust.
- Smoke on the pellet grill for 30-40 minutes until done.
- Let the pie cool to room temperature for around 3 hours.
Hint: When pouring Jim Beam® for the recipe, pour another glass for the cook.
Cooking Pellet Type
Ingredients
Ingredients
- 1 pie crust, prebaked
- 2 1/2 cups raw pecan halves
- 6 Tbsp unsalted butter
- 2/3 cup dark brown sugar
- 1/2 tsp salt
- 3 large eggs
- 2/3 cup maple syrup
- 2 tsp vanilla extract
- 4 Tbsp Jim Beam® Bourbon, divided
Directions
- Turn on pellet smoker to 275°F.
- Lay pecans out on baking sheet or foil pan and place on smoker.
- Smoke the pecans for 15 minutes. Once finished and cooled, break the halves into smaller pieces.
- While pecans are smoking, in a medium saucepan, melt the butter with brown sugar and salt.
- Remove from the heat and whisk in the eggs, one egg at a time.
- Then add the maple syrup, vanilla, and 2 Tbsp of the Jim Beam® Bourbon.
- Return pan to low heat and cook, while constantly stirring, until warm to the touch.
- Remove from heat and whisk in remaining Jim Beam® Bourbon and the smoked pecan halves.
- Pour the mixture into the prebaked pie crust.
- Smoke on the pellet grill for 30-40 minutes until done.
- Let the pie cool to room temperature for around 3 hours.
Hint: When pouring Jim Beam® for the recipe, pour another glass for the cook.