Smoked Irish Coffee Pie

• DIFFICULTY | 3/5

• PREP TIME | 15 MINS

• COOK TIME | 40 MINS

• SERVES | 6 - 8

• HARDWOOD | APPLE

INGREDIENTS

PIE CRUST:

• 16 RITZ CRACKERS

• 12 OREOS

• 4 TBSP UNSALTED BUTTER, MELTED

PIE FILLING:

• 1-1/2 CUPS HEAVY CREAM

• 1/2 CUP SUGAR

• 3 TBSP INSTANT ESPRESSO COFFEE

• 2 TBSP BAILEYS IRISH CREME

• 4 TBSP MELTED LINDT 70% COCOA CHOCOLATE

• 5 EGGS YOLKS

PREPARATION

When ready to cook, start the Traeger grill on Smoke (set to Super Smoke mode if using a WiFIRE-enabled grill) with the lid open until the fire is established (4 to 5 minutes).

To make the crust, place ritz, oreos and butter in the bowl of a food processor and pulse to combine. Place mixture in a 8” pie dish and press against bottom and sides using your hands or the bottom of a measuring cup.

In a medium saucepan, bring heavy cream to a simmer over medium heat. Remove from the heat and add the sugar, Baileys Irish Cream and the instant coffee. Whisk together until sugar is dissolved.

Pour pie filling into a shallow baking dish and place directly on the grill grate. Smoke for 10 minutes. Remove from grill and set aside.

Increase the grill temperature to 325 degrees F and preheat, lid closed for 10-15 minutes.

Place the chocolate in a metal mixing bowl and place over a double boiler to melt. Set aside.

In a separate bowl, whisk the egg yolks and slowly pour in the cream mixture while whisking. Slowly whisk in melted chocolate. Make sure both the cream and chocolate are just warm, not hot, so the yolks do not curdle.

Pour mixture into prepared pie crust. Place directly on grill grate and cook at 325 degrees F for 30-35 minutes until the center is just set. Transfer to a cooling rack and let cool completely. Serve with whipped cream. Enjoy!