A favorite camping dessert in the fall when a warm slice of pie topped with vanilla ice cream really hits the spot!
Ingredients:
– 2 disposable pie pans
– 1 refrigerated pie crust
– 1 2/3 cups toasted pecans, roughly chopped
– 2/3 cup firmly packed dark brown sugar
– 2 tbsp maple syrup
– 2 tbsp good quality bourbon
– 1 tsp vanilla
– ½ tsp kosher salt
– 1 tsp grated orange rind
– 1 large egg
– 2-3 tbsp. turbinado sugar
– Egg wash (1 egg + 1 tbsp water)
– Flaky sea salt, optional
– Vanilla ice cream, for serving
Directions:
1. Invert a disposable pie pan on grill. Preheat grill to 400°F.
2. Unroll crust and place in the other pie pan. Add pecans and fold crust edges up to hold filling, pleating as you go around.
3. Combine brown sugar, maple syrup, bourbon, vanilla, salt orange rind and egg in a bowl and whisk until well combined.
4. Slowly pour mixture over pecans in crust.
5. Brush crust with egg wash and sprinkle with turbinado sugar. Sprinkle filling with flaky sea salt, if desired.
6. Place pie on top of preheated pie pan on grill, close grill and bake for 20 minutes. Check every 5 minutes after that until crust in golden and filling is bubbling, about 10 minutes more. Serve with vanilla ice cream, if desired.
About the Author: Kampgrounds of America
Kampgrounds of America is the largest system of open-to-the-public campgrounds in the world, with over 500 locations across the United States and Canada. Founded in Billings, MT in 1962, KOA’s family of campground brands – KOA Journey, KOA Holiday and KOA Resort – today serve more than a million camping families each year. KOA is dedicated to “connecting people to the outdoors and each other” by providing people with a variety of camping experiences and the information they need to make the most of their camping trip. Read more of their camping and travel resources by visiting KOA.com/blog.
