Smoked Chocolate Pecan Pie

Directions

1. Preheat the smoker to 150°C.
2. Combine butter, eggs, orange zest, and sugar in a bowl. Mix in golden syrup, chocolate chips, and pecans.
3. Place shortcrust pastry in a low-sided cake tin, poking holes in the base with a fork. Pour in the filling mixture and add small amounts of peanut butter on top.
4. Sprinkle Lane’s Australia Apple Pie Seasoning over the mixture. Smoke until the edges are brown and the centre has a slight wiggle.
5. Once done, let it cool on a bench at room temperature until the pie is nearly fully cooled (1-2 hours). Slice and serve with dollop cream.