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I made a pie today that is to DIE for! Russ made the original suggestion and I invented the recipe. I took pics of the pie and will send. This pie is a Grand Champion if I ever tasted one! Here `tis:

Smokey Pecan Pie

1 1/4 c. pecan halves
3 eggs
3/4 c. LIGHT corn syrup
1/4 c. REAL maple syrup
1/2 c. light brown sugar
4 tbs. melted REAL butter
1 tsp. vanilla
1/2 tsp. fresh grated orange zest
Single crust pastry for a 9 inch pie.

Preheat the smoker to 225 with 1 oz. wood (I used hickory, cuz I had meat in there, too.) Punch holes in an aluminum pie plate and add the pecans. Smoke for 1/2 hour on the top shelf. Set aside to cool.

Beat the remaining ingredients, except the crust, until light and luscious. Preheat the oven to 425. Add the pecans to the egg mixture and pour into the crust. Bake for 15 minutes, then turn down the heat to 350 and bake for 15-20 minutes more. The middle should still be slightly wiggly. Cool on a rack. We had very thin, rich, slices with unsweetened whipped cream. Outstanding! Big Grin
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I figured out why YA'LL haven't made any comments on my pie. YA'LL are mostly Southern and you folks are Ninja about your Traditional Pecan Pie! How about if I change the name to Northern Smoked Pecan Pie???? I have gotten raves about this pie and have been asked to make a bunch more. So there. Please someone make it? And don't think traditional!

Chuck! That recipe you sent is fabulous, except where am I to score cane syrup? I have some Cane Vinegar a friend sent me that is wonderful...came from Loooozianna, of course! Big Grin
My pecans were sent to me off the tree and shucked and I've had them vac-packed in the freezer. I am telling you what a wonderful suble flavor the hickory imparted to this pie. I kept the filling light, cuz I figured the dark corn syrup and dark brown sugar may be too rich and perhaps bitter against the smoky pecans. I was right! The light filling is buttery and perfect with the pecans!

Is cane syrup like sorghum? I had sorghum once and loved it! Razzer
Got molasses? Three little moles went into three little holes and all you could see was molasses. Yup, I got molasses.

I just finished off the last piece of the THIRD pie and man! I can't get over how subtle and delicious it is...

I'm so glad you are with me on this one, Chuck! Where is Donna on this? I feel so alone! If it ain't Butts or Briskets, it's a non-thing? Confused

I don't have any fresh pecans (just a backyard full of the trees that didn't get sprayed this year), so Terry is picking up some fresh ones from out by where she lives, and I am going to make your pie because I think it sounds REAAAALLLL GOOOOOOD! Big Grin
1) In no way was I trying to re-produce any modicum of a Southern Pie...hence the lack of dark corn syrup or molasses. You Ninja Warriors, You! HA!

2) Steens is the brand name of my vinegar, and I love it. Send some to me.

3) This pie is really,really tasty..IF you get the South out of your thinking! LOL!
Use a shallow crust, I figured out. I've made 8 more of these...that's how good it is. It will be next years entry in the Moose Pass Summer Solstice Festival and I am guaranteed a Blue Ribbon...tell me otherwise!

4) I kept the filling light and it works. Light corn syrup and light brown sugar. Period. No molasses, sorghum, or cane syrup. The flavor is elusive and begs for another piece. Follow my instructions exactly and use hickory.

5) Report. Big Grin

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