In preparation for Thanksgiving, I’m sharing with you a treasured family recipe from This, That & the Other for pecan pie! Whether you are in a tiny home or not, oven space is prime real estate around the holidays. The solution: a smoker! We all know that smoked meats are delicious but baking in your smoker is a game changer. It provides a gentle and consistent heat for even baking with a very subtle smoke to enhance flavor without tasting smokey. This pie can be baked in an oven but trust me, it is SO MUCH BETTER in the smoker and the edges won’t burn!! .
🥧Smoked Pecan Pie 🥧
3 beaten eggs
½ cup sugar
1 cup dark corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon imitation rum extract
¼ cup melted butter
1 cup Pecans, shelled and chopped
9” unbaked pastry shelled (store bought or from scratch) .
-Spread nuts in bottom of pie shell. -Mix eggs, sugar, syrup, salt, extracts and butter. -Pour in filling. -Smoke over pecan wood pellets at 400 degrees (or bake at the same temp. in an oven) for 45-55 minutes. (Until a knife comes out clean but “greasy” when the center of the pie is poked.) -Serve with fresh whipped cream. .
Ready to start smoking some pie??? .