Steps

• Step 1

  In the bowl of a food processor combine flour, sugar and salt. Pulse to combine.

  Ingredients

  • 2 1/2 Cup flour

  • 1 Tablespoon sugar

  • 1 Teaspoon Salt

  • 2 Stick butter, chilled

• Step 2

  With the machine running, drop in little pieces of cold butter until all butter is added and mixture resembles coarse corn meal. Add cold water 1 Tbsp at a time until dough comes together. You may not need all the water.

  Ingredients

  • 6 Tablespoon ice water

• Step 3

  Turn dough out onto a floured surface and roll into 1 big round large enough to cover the pie dish with an over hang of at least 1-inch. Place into pie dish and prick the bottom with a fork.

• Step 4

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  Place a piece of parchment on top of the pie dough and fill with beans, rice, or pie weights. Blind bake the pie dough for 15-20 minutes. Remove from grill and set aside.

• Step 6

  To make the filling: Combine melted butter with sugar. Stream in corn syrup, vanilla, zest and salt. In a separate bowl whisk together the eggs, and combine with the sugar mixture. Add pecans and fold to combine.

  Ingredients

  • 6 Tablespoon butter

  • 2 Cup brown sugar, packed

  • 1/2 Cup corn syrup

  • 1 Teaspoon vanilla extract

  • 1  orange zest

  • Pinch Salt

  • 3  Eggs

  • 2 Cup pecans

• Step 7

  Remove the parchment and beans or rice from the pie dough and pour in the filling.

• Step 8

  Place directly on the grill grate and bake until the filling is set, about 45 minutes to 1 hour.

• Step 9

  Let cool at room temperature and serve with whipped cream or your choice of ice cream. Enjoy! *Cook times will vary depending on set and ambient temperatures.