Recipes
Smoked Chocolate Pecan Pie
The Kalamazoo Hybrid Fire Grill was designed with a deep firebox, to allow heat to evenly circulate throughout the entire grill. It is this even heat that makes the Hybrid Fire Grill perfect for roasting and baking – cooking techniques that are not possible on most other grills. This month we have taken advantage of the incredible flavors that can only be created with a live fire from the grill. We used Pecan Wood Smoker Pellets to infuse this glorious grill-roasted pie with a subtle smoky, nutty flavor. If you’re looking for a show-stopping holiday dessert that your guests are sure to love, our Smoked Chocolate Pecan Pie is a must-try.
Serves 8
Ingredients
Directions
Ingredients
For the Pie Crust
- 1 ¼ cups of all-purpose flour
- 1 teaspoon of sugar
- ¼ teaspoon salt
- 1 stick + 2 tablespoons cold butter, cubed
- 4 tablespoons ice water
For the Filling
- 2 cups pecan halves, toasted (1 cup chopped)
- 3 tablespoons butter, melted
- 2/3 cup light brown sugar
- 4 ounces semi-sweet chocolate (melted and cooled)
- 2/3 cup dark corn syrup
- 2 tablespoons smoked maple syrup
- 4 eggs
- ¼ teaspoon salt
Directions
For the Pie Crust
In a food processor, pulse the flour, sugar, and salt until combined. Add in all of the butter and process until you get pea size crumbs.
Continue to process and add ice water one tablespoon at a time. Crumbs will look like course sand. Be careful not to over process.
Pour out mixture onto a clean surface and form into a ball. You’ll find the mixture will want to stick together quite easily. Work as quickly as you can so that the butter does not melt. Cold butter makes for a flaky crust.
Wrap the dough in plastic wrap and press down to form a disc. Refrigerate for two hours, or overnight.
For the Filling
In a large bowl, mix together melted butter and brown sugar until combined.
Pour in melted chocolate and mix thoroughly.
Add in corn syrup, maple syrup, eggs, and salt. Combine well.
Mix in chopped pecans.
Baking the Pie
Prepare the grill for indirect roasting at 375°F with strong wood smoke. If using a Kalamazoo Hybrid Fire Grill and pellet insert, the technique is as follows:
Remove a grill grate from the right side of the grill. Place a 2 pellet inserts in the valleys of the Hybrid Fire Grilling Drawer below the surface you have removed. Fill with the premium pecan wood pellets.
Preheat the grill with the ignition burner on LOW and the left main burner on MEDIUM. Make sure the active main burner is the one away from the pellet trays. Allow the grill temperature to settle at 375°F for about 15 minutes, adjusting the burners as needed.
Light the front of the row of wood pellets using a torch or paraffin cube. Once thoroughly started, blow out the fire so that the pellets continue to smolder on their own, but do not show an open flame.
Replace the grill grate above the pellets. The pie will be roasted directly above the pellets for maximum smoke.
Butter a 10-inch cast iron skillet on all sides.
Place the cold pie crust dough between 2 layers of plastic wrap to help keep the crust from sticking to the rolling pin, and to help keep the dough as cold as possible while you are working with it. Use a rolling pin to roll the dough out to 1/8-inch thickness and 14 inch diameter.
Remove the top sheet of plastic wrap off the crust, and gently turn it over into the buttered cast iron skillet. You should have some extra crust hanging over the edge of the pan. With the second sheet of plastic wrap still on the dough, gently press the crust into the pan so the crust is touching all sides.
Carefully remove the plastic wrap. Use the prongs of a fork to pierce the bottom of the pie crust all over so that air can be released while it is baking. Trim the crust and flute or crimp the perimeter.
Pour the pie filling into the crust and top with the remainder toasted pecan halves.
Place the pie in the indirect zone of the grill and bake for 50 minutes or until filling is set. Rotate the skillet halfway through cooking.
Cool completely before serving.