It’s PIE Day! 3/14! In honor of this auspicious holiday, I wanted to share with you my favorite go-to decadent pie recipe, baked up on the Traeger. With just a few ingredients– including three of my favorites– you can have a delicious Bourbon Chocolate Pecan Pie straight off the Traeger in about an hour.
WHAT IS PIE DAY?
Well, it’s really Pi Day…. you know 3.14159…. But today is March 14th, which is also 3/14 and it’s a great holiday to celebrate some delicious pie. There are lots of ways to celebrate it– with fruit pie, a pizza pie, hand pies, etc. But for me, my go-to favorite is Bourbon Chocolate Pecan Pie. And you know me… if it’s cooked on the Traeger then it’s really my favorite.
ALL THE GOODNESS OF PECAN PIE
While pecan pie might be something you only think about in the depths of winter, this recipe for Bourbon Chocolate Pecan pie, while decadent, is perfect for any time of the year. Serve a small slice with a dollop of whipped cream after an amazing dinner of BBQ and your dinner guests’ sweet tooth’s will be satisfied. Another delicious dessert you could make on the Traeger is this s’mores dip.
IN CRUST WE TRUST
Usually I use that slogan to discuss the amazing crusts we get when reverse searing steaks on the Traeger grills. But in this case, your pecan pie needs a crust and we use a simple solution to make it quick and easy. In the refrigerator section of your grocery store, pick up a prepared pie crust. It’ll be in the same area as the cinnamon rolls– and using a refrigerated pie crust will save you a LOT of time and effort in making this delicious pecan pie.
TOASTY PECANS
In this recipe, we use whole raw pecans that are briefly toasted and smoked on the Traeger grill before being mixed into the filling. We leave half of the pecans whole and roughly chop the other half for this recipe. This allows the pecans and chocolate to be combined pretty evenly while still leaving some of the nuts whole for that iconic look at bite.
STICKY SWEET FILLING
This filling is much like any other traditional pecan pie recipe. Sugar, corn syrup, vanilla and eggs. It’s a slightly custardy result that is very sweet and oh so delicious.
PECAN PIE TO THE NEXT LEVEL WITH CHOCOLATE
We used a bag of semisweet chocolate chips in this recipe for the chocolate portion. If possible, use a high-quality kind because the results are that much better. Or you can opt for chocolate chunks instead of chips and dice up a couple bars of nice quality chocolate to stir into the filling.
ADD A SPLASH OF BOURBON
I like to use a nice bourbon for this recipe because it elevates the dish just a bit and makes it extra delicious. The alcohol cooks out of the filling, so you’re really in it for the flavor. Using a splash of nice whiskey in this Bourbon Chocolate Pecan Pie will really make everyone go ‘Yum!’
BAKED ON THE TRAEGER
Once all the ingredients are combined, we poured it into the store-bought pie crust and popped it in the Traeger for baking. Give it about 55 minutes to cook– you want the filling to be fairly firm when you’re done cooking and the top and crust to be golden brown.
Allow the pie to cool to room temperature (if you can wait that long) and serve the Bourbon Chocolate Pecan Pie with a dollop of smoked whipped cream for a final hurrah!
PRIMARY INGREDIENTS
- refrigerated pie crust
- whole raw pecans
- eggs
- brown sugar
- corn syrup
- vanilla
- unsalted butter
- bourbon whiskey
- salt
- high quality semisweet chocolate chips
- flaky sea salt
You can also add shredded coconut to this pie for an extra kick of flavor. You’ll see some of the photos include coconut in the version we most recently cooked!
STEP-BY-STEP
- Preheat your Traeger grill to 375°F.
- Spread the pecans on a cookie sheet in a single layer and place the sheet in the grill as it heats.
- Toast the pecans for about 10 minutes until they are fragrant, being careful not to burn them.
- Remove them from grill and allow the nuts to cool briefly.
- Roughly chop half of the toasted pecans, reserving the other half unchopped.
- Place the refrigerated pie crust in pie plate and crimp the edges.
- In a large bowl, combine eggs, brown sugar, corn syrup, vanilla, butter, bourbon and salt until well mixed.
- Stir in all the pecans and the whole chocolate chips and transfer the filling to the prepared pie pan.
- Bake in your Traeger grill for 45 to 55 minutes until nearly set.
- Sprinkle the top with flake sea salt and continue baking another 5 minutes until the center is set.
- Allow to cool completely before serving.
MORE RECIPE IDEAS!
Can’t figure out what to serve for dessert after a great dinner of BBQ? Here are a few more ideas:
There are also some other delicious desserts in my cookbook, which you can pick up here.
Did you make this recipe?
I’d love to know how it turned out!
Leave a review below or snap a photo,
share it on Instagram and tag me at @ThisJewCanQue
Bourbon Chocolate Pecan Pie
Equipment
- Glass pie plate
- Cookie sheet
- Traeger grill
- Mixing bowl
Ingredients
- 1 prepared refrigerated pie crust
- 2 cups whole raw pecans
- 3 eggs beaten
- ¾ cup brown sugar
- 2/3 cup corn syrup
- 1 tsp vanilla
- 2 tbsp unsalted butter, melted
- 3 tbsp bourbon whiskey
- ½ tsp salt
- 1 cup high quality semisweet chocolate chips
- 2 tsp flaky sea salt
Instructions
- Preheat your Traeger grill to 375°F (190° C).
- Spread the pecans on a cookie sheet in a single layer and place the sheet in the grill as it heats.
- Toast the pecans for about 10 minutes until they are fragrant, being careful not to burn them.
- Remove them from grill and allow the nuts to cool briefly.
- Roughly chop half of the toasted pecans, reserving the other half unchopped.
- Place the refrigerated pie crust in pie plate and crimp the edges.
- In a large bowl, combine eggs, brown sugar, corn syrup, vanilla, butter, bourbon and salt until well mixed.
- Stir in all the pecans and the whole chocolate chips and transfer the filling to the prepared pie pan.
- Bake in your Traeger grill for 45 to 55 minutes until nearly set.
- Sprinkle the top with flake sea salt and continue baking another 5 minutes until the center is set.
- Allow to cool completely before serving.
The pie looks amazing brother how was that pecan? In fact everything I’ve looked at that you’ve cooked looks amazing! Fantastic job
Thanks so much, Tom. I love pecan pie any time of the year!