Bourbon and Smoked Pecan Pie
Ingredients
The pie filling
-
¾
stick
unsalted butter
-
1 ¼
cups
light brown sugar
-
¾
cup
light corn syrup
-
2
tbsp
bourbon
-
1
tbsp
orange zest
-
3
units
eggs
-
1
dash
cinnamon
-
1
tsp
vanilla
-
¼
tsp
salt
-
2
cups
pecan halves
The crust
-
1
unit
pie crust/pastry dough
Instructions
- Soak the pecans for 10 minutes and drain the water.
- Smoke the pecans using a smoking gun or smoker until they are infused with smoke.
- Preheat the oven to 350 degrees.
- Melt the butter in a saucepan over medium-low heat and mix in the brown sugar and corn syrup.
- Add the orange zest, bourbon, vanilla, and cinnamon to the mixture and remove from heat.
- Beat the eggs in a bowl and mix them into the cooled sugar mixture.
- Roll out the pie crust into a 12-inch cast iron skillet and fill it with the smoked pecans.
- Pour the sugar mixture over the pecans and bake for 50 minutes or until set and browned.
- Let the pie cool before serving, optionally with vanilla ice cream or whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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