Smoked Pecan Pie

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and beat on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick.

Fold the dough in half and then into quarters and transfer to a 9-inch (23-cm) deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Refrigerate the piecrust for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F (190°C).

Line the piecrust with parchment paper and fill with pie weights. Bake for 20 minutes. Gently lift the parchment to check the color of the dough. Continue baking until the dough is golden, 5 to 10 minutes more. Transfer to a wire rack and carefully remove the pie weights and parchment paper. Let the piecrust cool.

Set the temperature on a Traeger wood pellet grill to 325°F (165°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Remove the lid from the pecan pie filling jar and microwave the jar for 1 minute. In a large bowl, using a fork, beat the eggs just until the yolks and whites are well mixed. Stir in the butter and then the pecan pie filling, blending with a fork until well combined. Pour into the cooled piecrust.

Place the pie dish on the grill and bake until the crust is golden, the filling is firm around the edges and the center moves like set gelatin when the pie is gently shaken, 50 minutes to 1 hour. Transfer the pie to a wire rack and let cool for at least 4 hours or up to overnight.

Cut the pie into slices and serve with vanilla ice cream. Serves 6 to 8.

Recipe courtesy of Traeger Grills