Pecan Pie is a delicious dessert, it has a perfect balance of sweetness, saltiness and crunch. We smoke the nuts first on the grill or in the smoker to add even more flavor, but you can of course make the whole pie in the indoor oven too.
- 5 oz butter
- 5 oz wheat flour
- 1 oz icing sugar
- 5 oz butter
- 3/4 cups dark molasses or treacle
- 4 tbsp wheat flour
- 7 oz pecan nuts
- 1 tsp salt
Smoked pecan nuts (optional)
- This is an optional step, you can skip it if you don't have the time or the possibility to use a grill. Read more on how to smoke nuts here.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the nuts on a frog mat on the indirect side and close the lid. Use an aluminum pan if you don’t have a frog mat. This is just to avoid the nuts falling through the grates.
- Add 1-2 wood chunks to the glowing embers, close the lid, and smoke the nuts for 30 minutes. Remove from the grill and let them cool off.
- Turn on the oven, set it to 175° C / 350° F.
- Melt the butter gently, and then mix with all the pie crust ingredients in a bowl. Knead it until all ingredients are well blended.
- Cover the bottom of a 10" spring pan form with baking sheet paper and assemble. Cut off excess paper around the outside.
- Distribute the pie dough evenly, about 1/8" thick in the spring pan form. Make sure it extends 1" up the walls of the pan. Place it in the freezer for 30 minutes.
- Roughly chop the pecan nuts, all but 20.
- Melt the butter. Mix the eggs with the treacle/molasses/syrup and whisk/blend until smooth. Now add the butter and the rest of the filling ingredients (minus the 20 whole nuts) and stir well.
- Now pour the filling into the pie crust and distribute it evenly. Use the 20 whole nuts for decoration. Bake in the middle of the oven for 30-40 minutes. The filling should settle a bit (but not completely) and brown up properly.
- Now remove the pie from the oven, let it cool off for an hour so it firms up, and then serve with lightly whipped cream.