The BBQ Ninja’s 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
• 3 eggs
• ½ teaspoon of vanilla extract
• ½ teaspoon of almond extract
• 1 ½ cup of salted toasted pecans

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Royal Oak® Tumbleweeds Natural Fire Starters
• Charcoal Grill

1. Heat drum smoker to 350-375 degrees.
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.