Smoked Pecan Pie and Tar Heel Pie

Smoked Pies on the Pellet Smoker

Pecan Pie and North Carolina Tar Heel Pie

When most people think about firing up the smoker, their minds go straight to brisket, ribs, or pulled pork. But every once in a while, it’s fun to let dessert steal the smoke show. So, at Peppercoat BBQ, we’re doing exactly that by smoking two pies that are perfect for the holidays or honestly, any day that ends in Y.

On deck are two very different, very Southern desserts. A classic smoked pecan pie and a rich, decadent North Carolina Tar Heel pie. Both are quick to assemble, easy to cook on a pellet smoker, and guaranteed to stand out at any gathering.

If you usually show up with smoked meats, this is your chance to arrive holding dessert and still flex your smoker skills.

Why Smoke a Pie?

Using a pellet smoker for desserts has a few big advantages. First, it keeps the mess out of the kitchen. No crowded ovens, no extra heat inside the house. Second, cooking at around 350°F gives just a gentle kiss of smoke rather than an overpowering campfire flavor. Think background notes, not center stage.

Pellet smokers excel here. They hold steady temperatures and add subtle flavor, making them perfect for baking.

Smoked Pecan Pie

We started with the pecan pie because it mixes together fast, though it takes a bit longer to bake.

Ingredients

• 3 eggs, beaten

• 1 cup light corn syrup

• 2 tablespoons butter, melted and cooled

• 1 teaspoon vanilla extract

• 1 cup dark brown sugar

• 1½ cups pecans

• 1 frozen deep-dish pie crust

Assembly Tips

The pecans are spread directly into the frozen pie crust instead of mixing them into the filling. Keeping the crust frozen is key since the filling is very liquid. Putting it straight into the smoker helps the bottom crust set quickly and keeps it from turning soggy.

Once assembled, the pie goes onto the smoker at 350°F, using pecan pellets for a little extra harmony between smoke and filling.

Cook Time

Plan on 1 to 1½ hours, depending on how true your smoker runs to temperature. The pie is done when the center is mostly set with just a slight wiggle.

The Tar Heel Pie

A North Carolina Original

If you’ve never heard of Tar Heel pie, you’re not alone. It’s a rich, chocolate-based pie that lands somewhere between a brownie and a fudge pie.

The name comes from North Carolina history. Over 200 years ago, workers in the eastern part of the state harvested pine sap to make tar and pitch for waterproofing ships. These workers often went barefoot, leaving tar footprints wherever they walked. What started as an insult eventually became a badge of pride, and today North Carolinians proudly call themselves Tar Heels.

This pie leans fully into that heritage. Dark, rich, and unapologetically indulgent.

Ingredients

• 4 tablespoons butter

• 1 cup semi-sweet chocolate chips

• 1 tablespoon unsweetened cocoa powder

• 1 teaspoon espresso powder

• ¼ cup oil

• 2 eggs, beaten

• ¾ cup brown sugar

• 1 tablespoon vanilla extract

• ¼ cup all-purpose flour

• ½ cup chopped pecans

• ½ cup coconut (optional)

• 1 frozen pie crust

Assembly Notes

The chocolate mixture is melted gently, then combined with the eggs and sugar. Espresso powder doesn’t make it taste like coffee. It deepens the chocolate flavor and cuts just a bit of the sweetness.

The finished batter is thick, glossy, and dark. It really does look like tar, which feels fitting.

Cook Time

This pie cooks much faster than the pecan pie, usually 30 to 40 minutes at 350°F. It’s best when slightly underdone in the center. A little goo on the thermometer probe is exactly what you want.

Knowing When They’re Done

You’re not chasing exact internal temperatures here. Instead:

• The pecan pie should jiggle just slightly in the center.

• The Tar Heel pie should be set around the edges with a soft, gooey middle.

Once they come off the smoker, let both pies cool on a wire rack for about an hour, then refrigerate until fully set.

The Taste Test

The smoked pecan pie delivers exactly what you hope for. Classic pecan flavor with a gentle hint of smoke that sneaks in on the finish, especially from the pecans themselves.

The Tar Heel pie is something else entirely. It eats like an ultra-gooey brownie in pie form. Deep chocolate flavor, incredibly rich, and definitely a dessert where one bite goes a long way.

Interestingly, the smoke shows up more clearly in the pecan pie. The Tar Heel pie is so rich and sweet that it tends to mask any smoky notes.

Which One Wins?

That depends on your sweet tooth.

If you love traditional desserts and want something you can eat a full slice of without waving the white flag, the smoked pecan pie is the winner.

If you want something bold, rich, and unforgettable, the Tar Heel pie is your move. Just know that one slice is plenty.

Either way, these pies prove that smokers aren’t just for meat. Fire yours up, try something new, and surprise everyone at the table.

You can check out the video for this cook on YouTube: https://youtu.be/8GVj2vP__5U