Directions
- To cold smoke your pecans, lay the pecan halves on a flat baking sheet and place them on your pellet grill. Do not turn your pellet grill on at this point. Light a smoke tube filled with Pecan Pellets and allow the pecans to smoke with the lid shut. Smoke for 1-3 hours, depending on how smoky you want your pecans to taste.
- After smoking, turn the grill on to 325°F. Roast the nuts for 3-5 minutes until they have a nutty aroma.
- Remove the pecans from the grill and increase the temperature to 350°F.
- In a large mixing bowl, beat 3 eggs until pale and frothy. Add brown sugar, nutmeg, light corn syrup, vanilla, and a pinch of salt and whisk to combine. Add in melted and cooled butter, whisk again.
- Roughly chop 2 cups of the smoked pecans, leaving 1 cup of whole pecans to decorate the top (optional). Fold the pecans into your filling mixture, ensuring all of the pecans are coated.
- Thoroughly butter all sides of your 10-inch cast iron before laying down the pie crust. Ensure the pie crust goes halfway up the sides of the cast-iron. Make an egg wash with 1 egg and 1 tbsp of water and brush the entire surface of your pie crust.
- Pour the filling into your pie crust. Lay the extra pecans on top in a circular pattern until you reach the middle.
- Bake the pie for 35-40 minutes, until there is no jiggle or very little jiggle in the filling. Check at the 30 minute mark to ensure crust is not burning, cover with tin foil if the crust is looking too dark. Remove and allow the pie to cool for 2-3 hours.
- To make the maple whipped cream, whisk together heavy whipping cream, powdered sugar, and maple syrup until it reaches stiff peaks.
- Cut and serve the pie with a dollop of maple whipped cream and enjoy!
