Your Thanksgiving (or holiday) table won't be complete without this smoked pecan pie... Check out this southern recipe sent in by Kaiden of KBs Outdoor Kitchen and thank us later!
First things first - let's get our ingredients ready. "Well begun is half done", and taking the time to gather and prepare everything will make life easier throughout the cook.
Chop and halve the pecans (2 cups of each), crack and beat the eggs in a bowl, and let the butter melt in a small pan.
Next, set up your smoker for a 45-50 minute smoke. You're looking for a cooking temperature of 350ºF (177ºC). If you want to use smoke wood, do so sparingly so as to not overpower the flavors already in the pie.
Finally, get a dutch oven, deep cast iron skillet, or half sheet steam pan. This is what you'll make the pie in. Spray it with butter flavored coking spray, or line it with melted butter before putting anything in.
Time to make our pie! Unroll one of the pie crusts, and lay it in the bottom of the pan. Trim the excess to fit neatly.
Top the crust with the chocolate chips. In a mixing bowl, combine the brown sugar, corn syrup, butter, vanilla, seasoning and eggs. Mix well, then add the chopped pecans.
Pour half of the mixture into the pan. Unroll the second pie crust, and lay it on top of the mixture. Now place it on your smoker, and let it cook for 20 minutes.
After the first 20 minutes pass, get the pie out of the cooker. Pour the remaining mixture on top, and arrange the halved pecans neatly on top.
Put the pie back on the smoker for an additional 30 minutes, or until it looks done or set to you.
After resting the pecan pie for 10 minutes at room temperature, it's ready to enjoy! You can keep it in the fridge for 2-3 days. Serve with ice cream and a dust of Kosmo's Sweet Honey Pecan rub if you like!
Once more, thank you Kaiden of KBs Outdoor Kitchen for this delicious pie recipe! We're looking forward to seeing what the community does with it.
Catch you on the next recipe!
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