Smoked Pecan Pie 

I love pecan pie, it is hands down my favorite pie. I have never made a pecan pie at home before now. I was almost as excited as a kid on Christmas. I didn’t know how easy it was to make! I started seeing grilled pies popping up all over Pinterest and Facebook, and thought I’m gonna smoke it. Because…

Nothing like Archer!

Smoking a pie does sound weird, and questionable to some. It brings a different level to the pie, and creates an illusion. The smoke smell is the first thing you notice. I used hickory wood, it complements the pie well. I used my electric smoker, since it works more like an oven. I smoked it at 275 to 285. Checking the pie after an hour, by poking the center with a toothpick. Cook until toothpicks come out clean.

Pecan is my favorite because of the nuts, and gooey center. Finding that perfect bite of crunch and gooey core gives me goosebumps. Adding the smoky flavor to only adds to the experience of the pie. Surprise your family this year and smoke it.

In the process…


1 Refrigerated pie crust

¾ Cup Sugar
1 ½ Cups Corn syrup
Dash of kosher salt
1 ½ Tsp Flour
3 Eggs
1 ½ tsp vanilla extract
3 Tbsp Bourbon
1 ½ Tbsp melted Butter
2 Cups whole Pecans


  1. Place pie crust in pie pan

  2. Using a hand mixer combine Sugar, syrup, salt, eggs, and flour.

  3. Stir in remaining ingredients until all combined.

  4. Preheat smoker to 275 to 300. (if yours will go to 350 cook at that temp)

  5. After 40 minutes turn pie if using a indirect smoker.

  6. Start checking center of the pie after an hour. Should come out clean.

  7. Pie will take an hour to two hours depending on cooking temp.


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