Pecan Pie – Smoking Hot Confessions

The first step is to prepare the pie crust. In a bowl, combine 1 cup of plain flour, 2 TBS of brown sugar, 1/4 tsp of sea salt and 1/2 a cup of diced, unsalted butter by hand, until the mixture is nicely crumbled. Then add 1 egg yolk and up to 2 TBS of cold water slowly, until you’ve formed a dough.

Grease a pie dish and fit the dough into it. If you’re handy with a rolling pin, then you can roll it out flat. Once this is all done, you need to put it in the fridge for 30 minutes to firm up while you prepare the filling. At this point, set up your BBQ for indirect cooking and preheat to 190C (375F).

Maple Bacon Pecan Pie Recipe: The Filling

Cook up 4 slices of bacon. Do this on the hotplate on your BBQ. Move the bacon onto some paper towel to drain and then put 2 cups of pecans onto the hotplate. Yes, you’re going to toast them in the bacon drippings. Depending on how fatty the bacon was, you might need to wipe off some of the drippings with a paper towel, but make sure you leave enough on there to really get that bacon flavour into the nuts.

In a large bowl, combine 1/4 cup of brown sugar and 1 TBS of corn flour. Then add 2 eggs and 1 egg white and mix very well, until the mixture is smooth.  Now add your bacon, pecans and 1 cup of maple syrup and stir through. Get your pie dish out of the refrigerator and pour in the mix. Now put it in the BBQ and bake it for 30 minutes or until the filling is firm. Once that’s done, you need to let the pie cool completely, or better yet, chill it in the fridge.

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Julie-ann and Glenn Tindal-Davies

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