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Pecan Pie Recipe

anybody got a good one to share?

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2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • northGAcocknorthGAcock Posts: 13,677
    I can help you out....I will post it later. Not available at the moment. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Jupiter JimJupiter Jim Posts: 3,350
    bgebrent's better half has an awesome one, Best Ever in my book.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Mattman3969Mattman3969 Posts: 9,365
    edited November 2018
    It’s for our work TG dinner next week.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 9,365
    I can help you out....I will post it later. Not available at the moment. 
    I am waiting with anticipation.  Thank you 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • northGAcocknorthGAcock Posts: 13,677

    Here goes.

    I use a deep dish premade crust. I can send you a recipe for home made if you prefer.

    1. Thaw the crust and set aside.
    2. Beat four (4) eggs in a mixing bowl.
    3. Add one cup of light brown sugar (I go over a little on the sugar)
    4. 1/2 stick of sweet cream butter (I go over a little on the butter)
    5. 1 teaspoon vanilla
    6. 1 cup of pecans (pieces) (I go over a little on the pecans)
    7. 1 cup of white Karo Syrup (I go over a little on the syrup)
    Mix together and pour into your pie crust. You might be asking your self....why the hell does he go over on all these ingratiates? Well i like to fill the pie crust to the top. 

    The recipe calls for it to start at 400 degrees for 10 minutes, and then cut it back to 300 so the temp is dropping while it is cooking. On the egg this is not really practical. What is important is a couple of things. You want to go indirect (if using a place setter, legs up. You will want to put it on the grill, i.e. not on a store. The hot stone would cause the crust to burn on the bottom. Don't ask me how i know.

    The cooking time is about 30-45 minutes. On the egg, this may hold true, or require a little longer. I would shoot for about 375 on the egg as a constant. It is OK if the temps fall. Look for a nice puff to the pie....and a beautiful browned color. When you take it off, set it on a raised grid to cool. 

    My feeling about the done-ness is don't look at it for the first 30 min. It will be done when it is done....unlike in a conventional oven. Oh and a few pecan chips give it a suttel smoke flavor. Do not over power with chips....just a kiss of smoke will bring great joy.

    Let me know if you have questions.....
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Mattman3969Mattman3969 Posts: 9,365
    @bgebrent - does N have a pe to share?

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • ColtsFanColtsFan Posts: 3,883
    I'm just here to steal pecan pie recipes :) 
    ~ John
    1-XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • calikingcaliking Posts: 13,285
    I usually make this around the holidays, and it turns out well:

    https://www.finecooking.com/recipe/chocolate-espresso-pecan-pie

    I usually try to tweak it a bit each year - last year I added a bit of bourbon, one year it was peanut butter chips, some maple syrup one time, and shredded coconut in another. There's all kinds of variations you can try. 

    I haven't made a bad one yet :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Mattman3969Mattman3969 Posts: 9,365

    Here goes.

    I use a deep dish premade crust. I can send you a recipe for home made if you prefer.

    1. Thaw the crust and set aside.
    2. Beat four (4) eggs in a mixing bowl.
    3. Add one cup of light brown sugar (I go over a little on the sugar)
    4. 1/2 stick of sweet cream butter (I go over a little on the butter)
    5. 1 teaspoon vanilla
    6. 1 cup of pecans (pieces) (I go over a little on the pecans)
    7. 1 cup of white Karo Syrup (I go over a little on the syrup)
    Mix together and pour into your pie crust. You might be asking your self....why the hell does he go over on all these ingratiates? Well i like to fill the pie crust to the top. 

    The recipe calls for it to start at 400 degrees for 10 minutes, and then cut it back to 300 so the temp is dropping while it is cooking. On the egg this is not really practical. What is important is a couple of things. You want to go indirect (if using a place setter, legs up. You will want to put it on the grill, i.e. not on a store. The hot stone would cause the crust to burn on the bottom. Don't ask me how i know.

    The cooking time is about 30-45 minutes. On the egg, this may hold true, or require a little longer. I would shoot for about 375 on the egg as a constant. It is OK if the temps fall. Look for a nice puff to the pie....and a beautiful browned color. When you take it off, set it on a raised grid to cool. 

    My feeling about the done-ness is don't look at it for the first 30 min. It will be done when it is done....unlike in a conventional oven. Oh and a few pecan chips give it a suttel smoke flavor. Do not over power with chips....just a kiss of smoke will bring great joy.

    Let me know if you have questions.....
    Many thanks sir!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • The_StacheThe_Stache Posts: 1,153
    I use this recipe as my holiday base and expand from there...

    Kirkland, TN
    2 LBGE, 1 MM


  • SonVoltSonVolt Posts: 1,941
    A must for perfect pecan pie. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • I gave my recipe to the Cooking Channel after we filmed Man Fire Food.  The recipe is over 100 years old..hard to beat if you cook it right.  Oven times will vary--just watch it close at the end to get the right consistency.  Too short cooking time, it'll be like soup.  Too long, it'll be hard as a rock.

    Use pre-made pie shells to save some time.

    https://www.cookingchanneltv.com/recipes/georgia-pecan-pie-5386071
    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
  • I use this recipe as my holiday base and expand from there...

    I am going to be making this.  Can't wait.
    Midland, TX XLBGE
  • northGAcocknorthGAcock Posts: 13,677
    edited November 2018
    Came out great.  Thank you @northGAcock 


    Gawjus...simple and yet sooo good. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • northGAcocknorthGAcock Posts: 13,677
    Diving into the pecan pies myself today. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • When a fail-proof recipe is needed, I turn to this guy. Consistently amazing recipes and usually very simple. All that I have tried have been outstanding....

    https://www.ricardocuisine.com/en/recipes/2229-pecan-pie

    https://www.ricardocuisine.com/en/recipes/4357-pecan-pie-2-

  • ColtsFanColtsFan Posts: 3,883
    Made two of these this morning! One was great ;) 
    ~ John
    1-XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Mattman3969Mattman3969 Posts: 9,365
    @northGAcock recipe for the win!!


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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • XC242XC242 Posts: 1,193
    @northGAcock recipe for the win!!

    Wow! Just looking at these made my blood sugar go up...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • northGAcocknorthGAcock Posts: 13,677
    Gawjus....just Gawjus.

    I made two the other evening and gave them to some neighbors. I still have the makings for one to consume myself.....prolly tomorrow. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Mattman3969Mattman3969 Posts: 9,365
    Those 2 went to our office thanksgiving dinner.   None came home lol.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I just had to try my own pecan pie. Went by the recipe above as provided by @northGAcock. Came out great and did not last the night. Looking forward to making more.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,M,S, MM, Mini BGE, FireDisc.
  • northGAcocknorthGAcock Posts: 13,677
    bubbajack said:
    I just had to try my own pecan pie. Went by the recipe above as provided by @northGAcock. Came out great and did not last the night. Looking forward to making more.
    Glad you enjoyed. Cheers!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Mattman3969Mattman3969 Posts: 9,365
    Bump for anyone needing a great pecan pie recipe courtesy of @northGAcock.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Kroger had Marie Collandar pecan pies on sale for $3.99 frozen.  Took one home and thawed out!  Very good pie, and everyone at lunch thought it was homemade!

    KANSAS+++Land of OZ

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++Weber 26" kettle

  • SciAggie said:
    ColtsFan said:
    Made two of these this morning! One was great ;) 
    In her later years my blessed mother would make pecan pies like the bottom one. Not only that, she always wanted to get a head start on Thanksgiving so she would make the pies like a WEEK ahead. So when we would eat they were both burned and stale, lol. 
    We would volunteer, “Mom, you want us to make the pies this year?” She was always, “No, no - let me do it...”
    God rest her soul I miss her and those burned pecan pies every year. 
    That's a great story, @SciAggie thanks for sharing. 

    As my mom got on in years it was the ham or the turkey that she'd way overcook.  Some parts were pure carbon but it was all made with love.  We'd smile and eat what we could.  She's in memory care now. 
  • Mattman3969Mattman3969 Posts: 9,365
    Enjoy the pie cookin! 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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