Megan Day’s Thanksgiving Buttermilk Pie

• 1/2 cup butter, melted
• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• one pinch salt
• 3 tablespoons flour, sifted
• 1 cup buttermilk
• Graham cracker piecrust in disposable tin

• Royal Oak® 100% Charcoal Pellets
• Pellet Grill

1. Prepare pellet smoker for high heat grilling at 400° using Royal Oak 100% charcoal pellets.
2. Beat together butter and sugar until light in color.
3. Add eggs and beat until incorporated then add in vanilla extract for a few more turns.
4. On med-low, add salt and alternate adding the sifted flour and the buttermilk. Beating together until smooth.
5. Pour mixture into a shell and place on the smoker at 400° for 10 minutes. Reduce the heat to 350° and bake for an additional 40 minutes or until golden brown.

*Tip: Let the pie rest for two hours before you chill it in the refrigerator. Slice once chilled. Dust with powdered sugar and serve with a dollop of heavy cream.