Pecan Pie , Pecans , Cast Iron , Cinnamon
Best for: A Southern Christmas dessert with a gentle smoky finish.
Pecan pie feels right at home at an Alabama Christmas table. A little clean pecan smoke and a cast-iron skillet give this familiar favorite a holiday cookout turn without overpowering the buttery filling.
Grill: Indirect heat at 350°F with very light pecan smoke and a heat deflector or shield beneath the skillet. Equipment: Covered grill or smoker, 9-inch cast-iron skillet measured across the upper rim, mixing bowl, thermometer, foil crust shield, rack.
Ingredients
55–70 Minutes Cool: 2 hours. Total: 3 hours 15–30 minutes.
- 1 teaspoon unsalted butter, for the skillet
- 1 unbaked 12-inch round pie dough, homemade or refrigerated and rolled to size
- 1 1/2 cups pecan halves
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon alcohol-free vanilla flavoring
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine table salt
Directions
Preheat the grill to 350°F indirect heat with a heat shield beneath the cooking area; add only a small amount of pecan wood if using charcoal or gas. Lightly butter the cool skillet, fit the dough inside, and crimp the edge just below the rim.
Spread pecan halves evenly over the dough. Keep the lined skillet cool while mixing the filling; do not preheat it empty.
Whisk eggs until blended, then whisk in corn syrup, brown sugar, melted butter, alcohol-free vanilla, cinnamon, and salt. Pour slowly over the pecans without overflowing the crust.
Set the skillet over indirect heat and close the lid. Bake for 55–70 minutes, rotating once after 30 minutes and shielding the crust with foil if it browns too quickly.
Check that the edges are set and the center has only a slight wobble, with no liquid sloshing; the center should reach at least 160°F for the egg filling. If that temperature is reached while the filling remains liquid, continue baking until set.
Cool on a rack for 2 hours, then slice or refrigerate promptly; do not leave this egg-based pie out longer than 2 hours. Refrigerate covered leftovers and use within 3–4 days.
Grilling tip: A heat deflector beneath the skillet helps the bottom crust cook without scorching against concentrated grill heat.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
