Smoked Bourbon Whiskey Pecan Pie

Directions

Prepare the Whiskey-Infused Pie Crust

1. Preheat your smoker or oven to 375°F.

2. In a food processor, pulse together the flour, Whiskey Smoked Sugar, and salt.

3. Add the cold butter cubes and pulse until the mixture is crumbly.
4. Slowly add the heavy cream and bourbon, pulsing after each addition, until the dough comes together.
5. Gather the dough into a ball, then roll out to a 14-inch circle on parchment or a pie mat. Carefully transfer to a buttered 12-inch skillet or pie dish. Shape the edges as desired.
6. Cover with parchment and fill with blind bake beads or dry beans. Bake for 15–20 minutes, then remove beads and parchment and bake an additional 5–10 minutes until lightly golden.

Make the Bourbon Whiskey Smoked Pecan Pie Filling

1. In a large mixing bowl, whisk together cane sugar, Whiskey Smoked Sugar, Infidel Pork Rub, Whiskey Smoked Salt, cornstarch, and brown sugar.

2. Add the heavy cream, bourbon, and eggs, whisking until fully combined. Make sure the brown sugar is well incorporated.
3. Stir in the vanilla extract, melted butter, and pecan halves, ensuring they’re evenly coated.
4. Pour the mixture into the pre-baked pie crust.

Smoke or Bake the Pie

1. Return the pie to your smoker or oven at 375°F.

2. Smoke or bake for 30–45 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool before slicing to allow the filling to set.