Camp Pecan Pie

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.