Ingredients
Scale
- 1 pie crust, graham or pastry
- 1 cup brown rice syrup
- ¾ cup brown sugar*
- ¼ cup granulated sugar**
- 4 eggs
- 1 tbsp. pure vanilla extract or vanilla bean paste
- 1 tsp. salt
- ¼ cup bourbon
- 2 oz. butter
- 3 tbsp all-purpose flour***
- 1 ½ cups chocolate chips
- 1 ½ cups walnuts or pecans
Smoking wood chunk options: A mild option will pair best, such as cherry, pecan, oak, maple or peach.
* ¾ cups of Swerve brown sugar is a 1:1 replacement for a sugar-free version.
** ¼ cup monk fruit for a sugar-free version.
*** 3 tbsp. Bob’s Red Mill all-purpose gluten-free flour (I find this to be the closest in texture to the real deal) for a gluten-free version
Instructions
- In a large sauce pot, add the butter, brown rice syrup and the brown and white sugars.
- Place it on a burner over medium high heat. Allow it to come to a boil, then reduce to medium high. Allow it to remain at a low boil until it reaches a dark amber, about 3 minutes.
- Remove from the heat, stir in the bourbon, and set the mixture aside to cool.
- Once cool, whisk in the eggs one at a time and add the salt, vanilla and flour.
- Line the pie crust with the chocolate chips and nuts, then slowly pour the mixture in the crust.
- Stabilize the Big Green Egg at 375 F using an indirect heat method and bake until it is set in the center, about 45 minutes.
- Serve hot or chilled, you can’t go wrong!
Notes
PRO TIP: Did you end up with something reminiscent of scrambled eggs? Don’t throw it away! Run it through the blender, food processor or hit it with an immersion blender, then run it through a fine mesh strainer. Voila! It’s like nothing ever happened