This is the pie to win over both pecan pie lovers and skeptics. Lightly smoked and candied pecans are a treat in and of themselves, but add crunchy texture and depth to a classic holiday dessert.
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.
