Ingredients:

Crust & structure

• 2 refrigerated pie crusts (rolled, not frozen)
• Butter or neutral oil for skillet

Chocolate layer

• 1¼ cups dark chocolate chunks or chips

Pecans

• 2 cups raw pecan halves
• 2 cups raw pecan whole
• Pinch flaky salt (added after smoking)

Bourbon caramel filling

• 2 1/2 cup light corn syrup
• 2 1/2 cup packed dark brown sugar
• 6 large eggs (room temperature)
• ½ cup butter
• 5 tbsp vanilla extract
• ¼ tsp fine sea salt
• ¼ cup bourbon (reduced)

Smoker setup

• Pellets: Lumberjack Pecan
• Stage 1: 225°F (smoke)
• Stage 2: 350°F (bake)

Instructions:

1. Preheat smoker
   Load hopper with Lumberjack Pecan pellets. Preheat smoker to 225°F and let stabilize.
2. Smoke the pecans
   Spread raw pecans in a single layer on a tray. Smoke at 225°F for 20 minutes.
3. Remove, lightly salt, and set aside.
   Reduce the bourbon. Add bourbon to a small saucepan.
4. Simmer gently for 3–5 minutes until slightly reduced.
   Cool before using.
5. Make the filling
   In a bowl, whisk together:corn syrup, brown sugar, eggs, butter, vanilla, salt, and reduced bourbon, add halves Pecans at the end. Whisk until completely smooth.
6. Build the foundation
   Grease a 10-inch cast iron skillet. Unroll the first pie crust into the skillet. Press firmly into edges and corners.
7. Chocolate layer
   Scatter chocolate evenly over the crust. Pour half of the filling over the chocolate.
8. Float the crust raft
   Gently lay the second pie crust directly on top of the liquid filling. Do not press it down.
9. Set the raft
   Increase smoker temperature to 350°F. Place skillet in the smoker. Bake 30–45 minutes until the crust puffs slightly and the surface looks set.
10. Final assembly
    Remove skillet from smoker. Pour remaining filling over the set crust. Put whole pecans evenly on top.
11. Final bake
    Return skillet to smoker at 350°F. Bake 30–40 minutes.
12. Rest
    Remove from smoker and rest for a minimum of 30 minutes before serving.

Products Used In This Recipe

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