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Baked Pecan Pie

Baked Pecan Pie

By Traeger Kitchen

We’re placing this pie right on the grill, and infusing wood-fired flavor into it for an hour. Serve with whipped cream or the ice cream of your choice.

Prep Time

20 Min

Cook Time

1 Hr




This recipe serves:


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Units of Measurement:
Pie Crust
2 1/2 Cup flour
1 Tablespoon Sugar
1 Teaspoon Salt
2 Stick butter, chilled
6 Tablespoon ice water
Pie Filling
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


  • 1

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

  • 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.

  • 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.

  • 4

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

    350 ˚F / 177 ˚C

  • 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.

  • 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.

  • 7

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

  • 8

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

  • 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.

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