Thanksgiving Smoked Butterscotch Pecan Pie
This makes 1 frozen pie crust and 6 mini gram cracker pie crusts:
2- 3.5 oz butterscotch pudding mix
1 cup sugar
1 cup Karo light syrup
½ cup corn starch
½ cup evaporated milk
½ teaspoon of vanilla extract
½ teaspoon of almond extract
1 ½ cup of salted toasted pecans
1.Heat drum smoker to 350-375.
2.Combine wet ingredients in one bowl and mix. In another bowl combine dry ingredients and mix well. Then combine the two.
3.Cover the bottom of the pie crust with the pecans and add mixture to cover the pecans.
4.Cook small pies for 30 minutes and the large pie for 1 hour.
5.Cool and enjoy! Serve with vanilla ice cream before serving.