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.
