This smoked salted caramel whiskey pecan pie is a delicious and unique twist on a classic dessert. The subtle smokiness of the pecans and the caramel notes will add a depth of flavor that complements the sweetness of the filling. Now to be frank, I am not a baker, but these days I tend to want to try my hand at even desserts on the smoker, so here is another one. I borrowed elements of this recipe from my friend @sunnylynfit from Instagram. I however am not going to make my pie crust from scratch like she does in the recipe on B&B Charcoal’s website. This is to try and make it a little bit easier on someone who may just be dipping his or her toes into the smoking game. If you are a pro on the dough, feel free to make your own.
Tips and tricks
- Whatever smoker you are using to smoke this pecan pie, the main objective is to maintain temperatures of around 300 – 350 degrees Fahrenheit. If this is something you struggle with, check out my book Wrangling Fire on Amazon.
- Smoke profile? For desserts, I try to smoke with a lighter flavor fruit wood like pecan or post oak.
- Keep the smoke clean. It is fine to experiment, and if the family is depending on this pecan pie to make Christmas dinner complete, you may want to make sure your smoke is as clean as possible. You do not want to overwhelm the dessert with too much smoke flavor and turn off your dinner guests. Hint of smoke is the goal.
- If your toothpick doesn’t come out clean, there is another way to tell if your pie is ready. If an hour has passed, shake the pie; if the center jiggles, it needs more time.
Salted Caramel Whiskey Smoked Pecan Pie
Ingredients were doubled for the video so this list will make one Pie.
3 eggs
5 tbsp melted butter
2/3 cup sugar
1/2 cup Corn syrup
1 tsp vanilla extract
1½ cup chopped pecans
Pinch of cinnamon and Nutmeg
1/2 tsp of sea salt
1 shot salted Caramel Whiskey
In a cast iron skillet on the smoker, toast the pecans for about 15 minutes, stirring them around every 5 minutes or so.
When the nuts are toasted to your liking, set aside to cool. In the same skillet, cream butter and sugar over the medium heat.
Remove and let cool. You want all of these ingredients to cool down for a little bit before combining with your egg mixture, so as not to scramble your eggs in the pie filling. In a separate bowl, combine remaining ingredients together. Add cooled down butter and sugar as well as pecans and complete the filling. Add filling to the cold pie crust. When the pie is in the crust, you can use pecan halves to create some kind of pattern on top. This is a totally optional step but it sure makes it look pretty.
Bake on the smoker running around 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean.
Allow to cool completely before serving. I served this up with some salted caramel churro ice cream. Drop a comment below and let me know if you will make this one.
