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Smoked Pecan Pie Recipe on the Pellet Grill

January 30, 2023

Smoked Pecan Pie Recipe on the Pellet Grill

I can guarantee you’ve never had a pie like this before. My Smoked Pecan Pie is a work of art. The filling is made entirely from scratch, and every bite is infused with smokey goodness. Some people make a smoked pecan pie by cooking the nuts beforehand, but I kept it simple by smoking the entire dessert. 

The result is a sweet, sticky treat with BBQ flair. Serve this pecan pie on Thanksgiving, Christmas, or just because. It’s bound to be a hit with friends and family!

Smoked Pecan Pie on the Pellet Grill

Dessert is the best way to end a fabulous meal. It keeps everyone at the table a little longer and always makes people smile. This Smoked Pecan Pie is sure to get the crowd talking. Bonus: It’s easy to put together, giving you more time for other things, like checking the score. 

The Ingredients

You can’t beat a pie that comes together with less than 10 ingredients! Nothing fancy here, just simple elements found in any grocery store. Here’s what you need to add to your shopping cart. 

  • Pie crust. The Smoked Pecan Pie in this post features a store-bought crust. This simple shortcut saves a lot of time, especially if you’re making the filling from scratch. The recipe will work great with any homemade pie crust too.
  • Eggs. Eggs create a custard-type filling that sets when baked. I prefer to beat my eggs before adding them to the mixture. This extra hack makes it easy to blend the filling. 
  • Light corn syrup. This thick sweetener ensures that the filling holds together. It also gives it the syrupy-sweet taste you expect from pecan pie. I purchase light corn syrup because of its mild flavor. 
  • Melted Butter. Butter provides the pie with a silky smooth texture. When cooked, the butter browns, adding to the richness of the pecans. 
  • Brown sugar. Many pecan pies call for white sugar, but I prefer brown sugar for its deep flavor. The brown sugar caramelizes in the pit, giving the pie a sticky-sweet finish. 
  • Vanilla extract. Vanilla is the secret ingredient that pulls everything together. I love using pure vanilla extract because it’s more robust, and you need less. You can use whatever you have on hand, though. 
  • Pecans. I recommend using chopped pecans for easy serving. The pie can be hard to cut and crack if you use whole pecans. I prefer halving the pecans so there’s still texture and a good “bite” to the pie. 
  • The Smoker Setup

    Here’s the main setup I used to cook this pie. If you want to see more of my grilling must-haves, check out the Equipment and Tools section. 

    • Pellet grill/smoker. I used a Traeger  for this recipe. I love this setup because you can use it for grilling or smoking. The grill is durable, holds heat, and creates the best pies, steaks, and roasts. 
    • This gorgeous setup has three racks so you can cook your entire meal at once. I’ve cooked several holiday meals on it, including side dishes! 
    • Pellets. For this cook, I used both charcoal and apple wood pellets. The combination of charcoal and wood gave the pie a mouthwatering flavor with a slight fruity note. 

    The Process for Making Smoked Pecan Pie

    You can find a detailed demonstration of this recipe in my video and recipe card. For now, enjoy this brief rundown of how I crafted this decadent pie. 

  • Fire up the pit. I stoked the Traeger with Royal Oak Charcoal and apple wood pellets. Then, I fired the pit up to about 350℉. 
  • Make the filling. While the grill heated up, I made my filling. I combined the eggs, corn syrup, butter, brown sugar, and vanilla in a small bowl until smooth. Then, I gently folded in the pecans. 
  • Add to pie crust. I poured the filling into my pre-made pie crust, spreading it evenly. This extra step helps the pie cook equally. Pro tip: Keep the pie crust in the freezer until ready to use it. 
  • Cook the pie. I put the Smoked Pecan Pie on the Traeger and let it go for about an hour before checking it. The pie is done when it’s slightly jiggly. I cooked my pie for a total of 1 hour and 10 minutes. Your time may vary based on your altitude, grill, etc. 
  • Cool and serve. After getting the pie off the pit, I let it cool until it was set. The only thing left to do is dig in! 
  • The Results

    The pie came off the pit looking amazing. The nuts were roasted to perfection and had a great smoky note. The pie was gooey yet not overly sticky. This was a fantastic addition to my Thanksgiving meal. 

    Serving Suggestions for Smoked Pecan Pie

    I like my pie chilled, so I let it cool on the cutting board for 30 minutes before refrigerating it for about 3 hours. I recommend serving the pie with a dollop of vanilla bean ice cream or whipped cream. 

    Storing Leftovers

    You can refrigerate leftover pecan pie for up to 4 days or freeze it for 4 months. 

    Equipment and Tools

    Pellet grill, charcoal pellets, wood pellets, pie pan, mixing bowl, cutting board.

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