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.
|2 1/2 Cup||flour|
|2 Stick||butter, chilled|
|6 Tablespoon||ice water|
|2 Cup||brown sugar, packed|
|1/2 Cup||corn syrup|
|1 Teaspoon||vanilla extract|
In the bowl of a food processor combine flour, sugar and salt. Pulse to combine.
2 1/2 Cup flour
1 Tablespoon Sugar
1 Teaspoon Salt
2 Stick butter, chilled
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.
6 Tablespoon ice water
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.
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
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.
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.
6 Tablespoon butter
2 Cup brown sugar, packed
1/2 Cup corn syrup
1 Teaspoon vanilla extract
1 orange zest
2 Cup pecans
Remove the parchment and beans or rice from the pie dough and pour in the filling.
Place directly on the grill grate and bake until the filling is set, about 45 minutes to 1 hour.
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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