Origin: American South, North American
DessertsJump to Recipe
For me, the holidays just aren't the same without pecan pie. Growing up we had pecan trees in our yard so we had no shortage of pecans and this holiday classic was a staple in our family for holiday meals.
For me, a rich, sweet slice of pecan pie simply can't be beat. That is until you kick it up to a whole new level with the addition of bourbon and maple syrup. The marriage of slightly boozy bourbon with the smooth sweetness of maple syrup results in a holiday dessert utopia that is unrivaled. If you really want to change things up this year, make a smoked pecan pie by following this recipe and cooking the pecan pie on your grill or smoker.
How to Make the Best Bourbon Maple Pecan Pie
Everyone knows that pecan pie is delicious, but it is also pretty simple to make. You can be from start to diabetic food coma in under an hour. Simply gather your ingredients and lets cook!
Prepare the Filling For the Bourbon Maple Pecan Pie
In a medium sized bowl, combine all of the ingredients except the egg and pecans. Mix until well combined. It may take a little work to get the dark corn syrup to combine with the rest of the ingredients.
In a separate bowl beat the eggs. Next, fold the eggs into the batter and mix until well combined.
Stir in the pecans. You can leave the pecans as halves or coarsely chop them. We like to break about ½ a cup into smaller pieces but leave the remaining halves intact.
Prepare the pie crust and fill the pie
For the pie crust, use a family favorite or use a high quality deep dish pie crust from the store. With a fork, poke some holes into the bottom of the pie crust.
Next, add the pecan pie filling to the top of the pie crust. If desired, use pecan halves to decorate the top of your bourbon pecan pie.
Making a Smoked Bourbon Maple Pecan Pie
This Holiday Pecan Pie can be cooked in your oven if desired, but we love making pecan pie on our smoker. We find making Bourbon Pecan Pie on a Pellet grill or smoker gives us the best results, by adding just enough smoke flavor without becoming overbearing. We chose to smoke this pecan pie on our Yoder pellet smoker.
What Wood is Best for Smoking Pies?
When you are smoking desserts you want to use a mild flavored wood or pellet. Stick to the fruit woods like apple, cherry or peach. Maple also works well for this smoked pecan pie. Stay away from strong flavored woods like hickory, mesquite, or oak.
Bake the Best Ever Pecan Pie
Preheat your grill, smoker, or oven to 375 degrees. If using a grill or smoker, you want to be set up for indirect heat. Bake the pecan pie for 40-50 minutes, until the center of the pie is just set (it will continue to set as it cools). Rotate the pie halfway through the cook time.
How to Tell When Your Smoked Pecan Pie is Done
When the pie is done cooking, the edges should be nicely browned and the center of the pie should be just set. There may still be a little jiggle to the center of the pie. Don't worry, it will firm up as the pie cools.
Serving and Storing the Smoked Maple Bourbon Pecan Pie
Let the pie cool for a bit before digging in. If the pie is not going to be eaten in 2-3 hours, cover the pie and store it in the refrigerator. The pecan pie should keep well in the refrigerator for about 3 days.
Looking for more holiday recipes? Check out some of our favorites:
- Smoked Turkey Breast
- Holiday Stuffing with Truffle Sausage
- Bourbon Cinnamon Sugar Pecans
- Grilled Apple Cranberry Salad
- White Castle Stuffing
- Apple Cider Turkey Brine
- Smoked Turkey Roulade: Rolled Turkey Breast with Fresh Herbs, Black Garlic, and Prosciutto
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Bourbon Maple Pecan Pie
- 1 Deep Dish Pie Crust Store bought or homemade
- 3 Eggs beaten
- 1 ¾ cups Pecan Halves
- 1 cup White Sugar
- ⅓ cup Salted Butter melted
- ½ cup Cane Sugar Syrup Like Lyle's or Steen's
- ¼ cup Dark Corn Syrup
- ¼ cup Maple Syrup
- 2 Tab Bourbon
- 1 teaspoon Vanilla
- Additional Pecan halves for decorating optional
- In a medium sized bowl, combine all of the ingredients except the eggs and pecans.
- In a separate bowl beat the eggs.
- Fold the eggs into the batter and mix until well combined.
- Stir in the pecans. You can leave the pecans as halves or coarsely chop them. We like to break about ½ a cup into smaller pieces, but leave the remaining halves intact.
- Preheat oven or smoker to 375 degrees. If cooking on a grill or smoker, set up for indirect heat.
- With a fork poke some holes into the bottom of the pie crust, then add in the filling.
- Bake the pecan pie for 40-50 minutes, until the center of the pie is just set (it will continue to set as it cools). Rotate the pie halfway through the cook time.
- Allow to cool before eating.
Leave a Reply