GRILLED ORANGE CHIPOTLE PECAN PIE

Ingredients

CRUST:
1.25 cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon sugar
1 stick unsalted butter
¼ cup cold water

FILLING:
3 eggs
¼ cup orange liqueur (we used Grand Marnier)
¾ cup Fredericksburg Farms Orange Chipotle Grilling Glaze
1/3 stick unsalted butter
¾ cup brown sugar
2 teaspoons vanilla
Pinch of salt
1 cup coarse chopped pecans 

Instructions

CRUST:
Combine dry ingredients in food processor bowl. Pulse in butter, just until combined. Stream in cold water, while running, until dough forms. Form into a disk and refrigerate in plastic wrap while you make the pie filling.

FILLING:
Whisk together all ingredients, then stir in pecans.

Roll pie crust, press into a 9” glass pie plate and crimp edges as desired. Brush entire crust with slightly beaten egg white. Pour filling into crust and bake at 350 degrees for 45-50 minutes or until set, shielding pie crust edges as needed to prevent over-browning.

To honor use of a “grilling glaze,” we baked one pie in a wood-pellet grill and one in a conventional oven. The grill version required less baking time.