These pies are cute single serving size- perfect to pair with a scoop of icecream and finished with a drizzle of caramel sauce.

I really love Pecan Pie and am always looking for ways to incorporate dessert recipes on the grill. Chris Lilly, Pitmaster and Championship BBQ Cook for Kingsford Charcoal, has found a fun way to create a single serving, smoky pecan pie with this  recipe.

Pecans, caramel and filling are nestled in a half-moon pouch of dough and grilled directly over hot coals to form a crisp shell with a rich gooey center.

Makes: 8 pies

Prep time: 45 minutes

Cook time: 6 minutes

Dough

• 1 cup butter (2 sticks)
• 1/2 cup cold water
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup flour for rolling out dough
•  8 store bought caramels cut in half
• 1/2 cup pecan pieces
• 1/4 cup dark corn syrup
• 1/2 cup sugar
• 1 1/2 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon oil

Cut butter into 1/2 inch cubes and refrigerate. Measure the water and refrigerate. In a small

mixing bowl add flour and salt and mix well. Add in the cold butter until the mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal the dough ball in GLAD® ClingWrap and place in the refrigerator overnight.

Sprinkle countertop or cutting board generously with flour. Remove dough from the refrigerator and place onto the floured prep area, roll out to a thickness of 1/8 inch. Cut the dough into 5- to 6-inch diameter circles. Removing extra dough from the prep area to reroll and make more pie shells. Immediately peal, lift and flip the dough circles making sure they don’t stick. Yield should be 8 pie shells.

Preheat the grill using Kingsford^® charcoal, until the internal temperature reaches 400 degrees Fahrenheit.

Place 2 caramel halves and 1 tablespoon of pecans onto the center of each dough circle.

Combine corn syrup, sugar, butter, vanilla extract and salt in a small saucepan over low heat. Mix until the ingredients are combined. Remove from the heat and stir in the egg once the mixture has cooled. Chill the filling for 15 minutes or until it has thickened slightly. Add 4 teaspoons of the cold filling mixture over the caramels and pecans onto the center of each dough circle.

Lightly moisten the edges of the dough with water. Fold the dough in half creating a half moon with peach filling. Gently press the pie edges together and crimp them with a fork.

Prep the charcoal grill grate by using a grill brush and to brush on a light coat of oil. Transfer the pies to the grill and cook over direct heat, uncovered, for 3 minutes on each side or until the dough turns a crispy golden brown. Remove from the grill and serve.

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