This smoked pecan-chocolate cobbler recipe combines dark chocolate, bourbon caramel filling, smoked pecans, and flaky pie crusts for the ultimate pellet smoker dessert. Perfect for Mother’s Day, this cast iron cobbler is rich, gooey, smoky, and made even better with a drizzle of hot honey.
Smoked Pecan-Chocolate Cobbler
@yasmaniruizbello
Rated 5.0 stars by 1 users
This smoked pecan-chocolate cobbler recipe combines dark chocolate, bourbon caramel filling, smoked pecans, and flaky pie crusts for the ultimate pellet smoker dessert. Perfect for Mother’s Day, this cast iron cobbler is rich, gooey, smoky, and ma...
Ingredients
- Cast iron size: 10-inch
- Cook method: pellet smoker
- Pellets: Lumberjack Pecan
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2 refrigerated pie crusts (rolled, not frozen)
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Butter or neutral oil for skillet
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1¼ cups dark chocolate chunks or chips
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2 cups raw pecan halves
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2 cups raw pecan whole
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Pinch flaky salt (added after smoking)
- 2 1/2 cup light corn syrup
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2 1/2 cup packed dark brown sugar
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6 large eggs (room temperature)
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1/2 cup butter
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5 tbsp vanilla extract
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¼ tsp fine sea salt
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¼ cup bourbon (reduced)
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Maritime Madness Hot Honey to drizzle
- Pellets: Lumberjack Pecan
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Stage 1: 225°F (smoke)
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Stage 2: 350°F (bake)
Tools
Ingredients
Crust & structure
Chocolate Layer
Bourbon caramel filling
Smoker setup
Directions
Preheat smoker
Load hopper with Lumberjack Pecan pellets.
Preheat the smoker to 225°F and let it stabilize.
Smoke the pecans
Spread raw pecans in a single layer on a tray.
Smoke at 225°F for 20 minutes.
Remove, lightly salt, and set aside.
Reduce the bourbon
Add bourbon to a small saucepan.
Simmer gently for 3–5 minutes until slightly reduced.
Cool before using.
Make the filling
In a bowl, whisk together: corn syrup, brown sugar, eggs, butter, vanilla, salt, and reduced bourbon, add halves Pecans at the end whisk until completely smooth.
Build the Foundation
Grease a 10-inch cast iron skillet.
Unroll the first pie crust into the skillet.
Press firmly into edges and corners.
Scatter chocolate evenly over the crust.
Pour half of the filling over the chocolate.
Float the crust raft
Gently lay the second pie crust directly on top of the liquid filling.
Do not press it down.
Set the Raft
Increase smoker temperature to 350°F.
Place skillet in the smoker.
Bake 30–45 minutes until the crust puffs slightly and the surface looks set.
Final Assembly
Remove skillet from smoker.
Pour remaining filling over the set crust.
Put whole pecans evenly on top.
Return skillet to smoker at 350°F.
Bake 30–40 minutes.
Rest
Remove from smoker and rest for a minimum of 30 minutes before serving.
Doneness cues
Edges bubbling
Center jiggles like Jell-O, not liquid
Layers hold when scooped after resting
Serving
Serve warm with drizzle of Hot Honey
Optional vanilla ice cream on top
