Bourbon Chocolate Pecan Pie
This dish combines three of my favorite flavors with my favorite mode of cooking. A good bourbon, lots of good quality chocolate and toasted pecans come together in a flaky pie crust as the perfect ending to a decadent meal. Any bourbon you have on hand will work, but I usually try to use something special to elevate it just a bit more.
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.