Instructions
- Prepare the grill for Indirect, Low and Slow cooking at 225°–275°F. Add 1–2 wood chunks to the top of the coals.
- Prepare the grill for Indirect, Low and Slow cooking at 225°–275°F. Add a handful of wood chips to a smoker box and place over one of the lit burners. Preheat for 15 minutes, or until smoke appears.
- Set the grill to 275°F. Preheat for 15 minutes and brush the grill grates clean
- Whisk the egg white in a large mixing bowl until slightly foamy. Mix in both sugars and salt until well combined. Fold in the pecan halves.
- Line a grill-safe baking pan with parchment paper. Spread the pecans in a single layer and place the pan over indirect heat.
- Smoke until the sugar coating has browned and hardened, about 1 hour, stirring once halfway through.
- Transfer the pan to a cooling rack and cool to room temperature, about 30 minutes. The pecans will continue to crisp as they cool.
- Adjust the dampers so the grill reaches an Indirect Medium-Low heat, around 350°F.
- Adjust the burners so the grill reaches an Indirect Medium-Low heat, around 350°F.
- Adjust the temperature of the grill to 350°F.
- Set aside about ½ cup of the candied pecans for serving (or snacking when no one’s looking). Coarsely chop 2/3 of the pecans and leave 1/3 whole.
- In the same mixing bowl, whisk the corn syrup, eggs, honey, and vanilla together. Fold in the chopped and whole pecans.
- Line a pie pan with the pie crust and pour in the filling.
- Place the pie on the top cooking grate and cook until the pie has domed, is slightly jiggly in the center, and reaches an internal temperature of 200°F, about 1 hour.
- Transfer the pie to a cooling rack and cool to room temperature, at least 2 hours. Top with the reserved candied pecans before serving.
Candied Pecans
Pie
Special Equipment
- grill safe baking pan
- parchment paper\r\n
- pie pan
Take your grill anywhere
Fire up your grill
