Smoked Bourbon Pecan Pie

Ingredients

• 0.5 cup Unsalted butter, melted
• 3 pieces Large eggs, beaten
• 1 cup Dark corn syrup
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar, packed
• 2 tablespoons Kentucky Bourbon
• 1 teaspoon Pure vanilla extract
• 0.5 teaspoon Salt
• 1.5 cups Pecan halves
• 1 unit Unbaked 9-inch deep dish pie crust

Instructions

1. 1

   Preheat your pellet smoker to 325°F (163°C) using oak or pecan wood pellets for the best flavor profile.

2. 2

   In a large mixing bowl, whisk together the melted butter, beaten eggs, dark corn syrup, granulated sugar, and brown sugar until smooth.

3. 3

   Stir in the bourbon, vanilla extract, and salt, ensuring the alcohol is fully incorporated into the syrup base.

4. 4

   Arrange the pecan halves evenly across the bottom of the unbaked pie crust.

5. 5

   Slowly pour the liquid mixture over the pecans; the nuts will naturally float to the top to create a toasted crust.

6. 6

   Place the pie directly on the smoker grate and close the lid, smoking for approximately 50 to 60 minutes.

7. 7

   Check for doneness by gently shaking the pie; the edges should be set while the center has a slight, firm jiggle.

8. 8

   Remove from the smoker and allow the pie to cool completely on a wire rack for at least 4 hours to let the filling set.