If you love pie and you love creme brûlée, this is the perfect dessert for you! The custard base is essentially what you'd find in creme brûlée, except that we replaced the sugar with Kansas wildflower honey and the vanilla with bourbon!

Salted Honey Custard Pie

Yield: 8-10 servings

Ingredients

• 2 cups heavy cream


• 1/4 tsp cardamom


• 12 egg yolks


• 1/3 cup wildflower honey, plus more for serving


• 2 tbsp bourbon


• 1 pie crust


• Noble Saltworks Hickory Smoked Flaked Salt

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 375ºF, set up for indirect grilling.

Bring the heavy cream and cardamom to a boil in a small pot. Immediately remove from the heat, or it will quickly boil over.

While the cream warms, combine the yolks and honey in a mixing bowl. Whisk well to incorporate.

Slowly drizzle the hot cream into the yolk mixture, a little at a time, while whisking. The more cream is incorporated, the more quickly you can add the cream, but take your time.

When all cream is incorporated, whisk in the bourbon.

Press your pie crust into a 9” pie pan. Add the filling. Transfer to the second shelf of the grill. Bake until the top is browned, and center is still jiggly, but not liquid, about 40-45 minutes.

Cool to room temperature, then chill in the fridge.

Slice and serve drizzled with more wildflower honey and Noble Saltworks Hickory Smoked Flaked Salt.


The most essential step for any custard, is tempering the eggs. Hot cream is added SLOWLY to the egg mixture to make sure the temperature of the eggs increases slowly and doesn't cause the eggs to cook into lumps.



Use your favorite flaky pie dough recipe, or in a pinch, grab a pre-made crust from the grocery store.



Cooked to perfection on the Yoder Smokers pellet grill, as usual!





 

The weather is warming, but the fresh fruit hasn't quite arrived, which makes this Bourbon Cherry Skillet Crisp, using frozen cherries, perfect for spring!

Bourbon Cherry Skillet Crisp Recipe

Yield: 10-12 servings

Ingredients

For the filling

• 3 lb frozen cherries


• 1 1/2 cup sugar


• 6 tbsp cornstarch


• 1 tbsp lemon juice


• 1 tbsp bourbon


• pinch salt

For the topping

• 1 1/3 cup brown sugar


• 1 cup flour


• 1 cup old fashioned oats


• 10 tbsp butter, room temperature


• 1/2 cup chopped pecans, toasted


• 1 1/2 tsp cinnamon


• 1/2 tsp nutmeg


• pinch salt

For the icing

• 1 cup powdered sugar


• 3 tbsp heavy cream


• 1 tsp bourbon


• vanilla ice cream, for serving

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF.

Combine the filling ingredients in a bowl. Toss to incorporate. Transfer to a greased Lodge Logic 12” cast iron skillet.

Combine the topping ingredients in a bowl. Mix well by hand to incorporate. Distribute the topping evenly over the filling.

Bake until the topping is lightly browned, about 45-60 minutes.

Whisk together the icing ingredients. Drizzle over the crisp. Serve warm with vanilla ice cream.





This is really easy. Toss the filling ingredients together and dump them in your skillet.



Then assemble the topping and crumble it over the cherries. That's it! Into the pit and in 45 minutes, dessert is served!

Buttermilk pie is a classic Southern dessert, and caramel sauce is just delicious! So we're combining the two and cooking it all on the grill!

Buttermilk Pie with Salted Caramel Sauce

Yield: 8 servings

Ingredients

• 1 pie crust


• 1 1/2 cups sugar


• 1/4 cup all purpose flour


• 1/2 tsp kosher salt


• 3 large eggs, room temp


• 4 tbsp unsalted butter, melted


• 1/4 tsp grated lemon zest


• 2 tsp lemon juice


• 3/4 cup buttermilk


• 1 tbsp bourbon

For the salted caramel:

• 1/2 cup white sugar


• 1/4 cup light corn syrup


• 3/4 tsp kosher salt


• 1/4 cup heavy cream


• 2 tsp bourbon


• 1 1/2 tbsp unsalted butter

Instructions

Preheat your Yoder Smokers YS640 pellet smoker to 350ºF. Place the piecrust in a Lodge Logic 10" cast iron skillet. Place in the refrigerator.

Combine the sugar, flour and salt in a small bowl. Whisk to combine.

Whisk the eggs in a medium size bowl. Add the sugar mixture. Whisk to combine. Add the melter butter, lemon juice and lemon zest and whisk. Add the buttermilk and bourbon and whisk to combine.

Pour filling into the unbaked piecrust and transfer to the cooker. Bake until lightly browned on top and the custard has set, about one hour.

Cool the pie to room temperature.

To make the salted caramel, bring the sugar, corn syrup and salt to a boil in a small skillet. Boil until the sugar darkens to a caramel color. Remove from heat, add cream and bourbon and stir until smooth. Add butter pats and stir. Allow to cool slightly before pouring over the top of the pie.

Pour the caramel over the pie and chill to set.



If you've never had buttermilk pie, think of a mildly lemony custard. Like lemon bars, but not so "in your face" with the lemon flavor. Downright mouthwatering!



While making this dessert for a large group, recently, I learned that you can in fact make the custard ahead of time. I mixed it up the night before I wanted to bake the pies, and when I came back the next morning I found that the mixture had separated overnight. I was worried that I'd ruined the whole batch, but with a little whisking it baked up just fine.



A cast iron skillet, or a simple pie pan works great!



Don't worry if you check on your pie half way through the bake and find it almost frothy. As the custard bakes it creates a really interesting texture on the top. The froth will settle and you'll be left with something like what you see below.

We get a lot of requests for grilling fruits and veggies, and while it's really easy to throw some corn or asparagus, or apple or peaches right on the grates, we wanted to take things a little further. This is still a super easy dish to pull off. Roasting pears in cast iron on the grill is a great way to enjoy all the flavor and goodness of dessert without the guilt!

Grilled Maple Cinnamon Pears Recipe

Ingredients

• 3 anjou pears, halved


• John Henry’s Sugar Maple Rub


• 6 tbsp maple syrup


• 1/4 tsp cinnamon


• 3/4 cup honey yogurt


• 1/2 cup granola

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Instructions

Preheat your Kamado Joe Classic Joe to 375º-400ºF, set up for indirect grilling.

Using a teaspoon, scoop out the seeds inside the pears. On the skin side of the fattest part of the pear, slice off a small amount of the pear to make it sit flat. Place the pears in a Lodge Logic 10” cast iron skillet, cut side up. Season the pears with John Henry’s Sugar Maple Rub.

Whisk together the maple syrup and cinnamon. Pour about 1 tablespoon of the syrup over each half pear, covering the cut surface and filling the cavity where the seeds were. Transfer the skillet to the grill and cook until the pears are tender when pierced with a knife. Cooking time will depend on how ripe your pears are, but expect anywhere from 30-60 minutes.

Remove the pears from the grill. Top with a dollop of yogurt and the granola.

Simply halve the pears and scoop out the seeds with a teaspoon.



You can shave off the rounded skin side to make the pears sit flat in the skillet.



Covered in cinnamon and maple syrup, roast the pears until they are tender when pierced with a knife. At that point you're ready to add your toppings. Yogurt, granola, berries are all great options, and you can be sure it will present beautifully right in the skillet!

Holiday season is cobbler season, so we're going to keep them coming! This one is every bit as delicious as apple pie, but WAY easier to make!

Snickerdoodle Apple Cobbler Recipe

Yield: 12 servings

Ingredients

• 1/4 cup unsalted butter


• 6 granny smith apples, peeled, cored, diced


• 1/2 cup brown sugar


• 1 tbsp ground cinnamon


• 1 tsp vanilla extract


• 1/2 tsp ground cloves


• 1/2 tsp kosher salt

For the topping

• 1 (17.5 oz) bag of sugar cookie mix


• 1 tsp ground cinnamon


• 1/2 tsp nutmeg


• 1/2 cup unsalted butter, sliced into 12 pats


• 1/2 cup brown sugar

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for indirect grilling.

To make the apple filling, Melt the butter in a Lodge Logic 12” cast iron skillet over medium heat (on a stovetop or side burner). Add the apples and remaining filling ingredients and cook until the apples begin to soften and a syrup that coats the apples is developed (5-10 minutes). Remove from the heat.

Pour the sugar cookie mix over the filling in the skillet. Sprinkle the cinnamon and nutmeg over the sugar cookie. Spread the pats of butter on top. Sprinkle the brown sugar over everything evenly.

Bake at 350ºF until the top is browned and cobbler is bubbling, about 1 hour.

Serve with whipped cream.



A nice tart apple, like a Granny Smith, is the perfect compliment to sweet, syrupy sauce the apples will be basting in.





The cookie mix goes atop the apple filling. Followed by snickerdoodle spices, pats of butter and brown sugar.



Onto the cooker until browned up nicely on top!

Why choose between pumpkin pie and cobbler when you can have both at the same time?! Introducing Pumpkin Pie Cobbler. A new holiday classic!

Pumpkin Pie Cobbler with Bourbon Butterscotch Sauce Recipe

Yield: 12 servings

Ingredients

• 1 (29 oz) can pumpkin puree


• 1 tbsp pumpkin pie spice


• 3 eggs


• 1/2 cup maple syrup


• 1 box yellow cake mix


• 1 cup pecans, toasted, chopped


• 1 cup brown sugar


• 1 stick (1/2 cup) unsalted butter, sliced into pats

Bourbon Butterscotch Sauce:

• 1 cup brown sugar


• 1/2 cup light corn syrup


• 3 tbsp unsalted butter


• 1 1/2 tsp kosher salt


• 1/2 cup heavy cream


• 1 tbsp bourbon

Instructions

Preheat your Yoder Smokers pellet smoker to 375ºF. Combine the pumpkin puree, pumpkin pie spice, eggs and maple syrup in a bowl and whisk until well combined. Transfer to a Lodge Logic 12” Cast Iron Skillet.

Combine the cake mix, pecans, brown sugar and melted butter in a bowl and mix until well combined. Crumble the mixture over the top of the pumpkin mixture.

Bake at 350ºF for about 45 minutes. Until the top and edge just begins to brown.

This recipe was prepared on a Yoder Smokers YS640.

While the cobbler bakes make the Bourbon Butterscotch Sauce. Bring brown sugar, corn syrup, butter, and salt to a boil in an Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Hold warm for serving.





This starts out just like pumpkin pie, except we're going to skip the crust and go for a crumbly cobbler topping.





To top things off we'll prepare a salted butterscotch sauce with bourbon. A perfect compliment to the creamy pumpkin filling and sweet crumble topping.

We've simplified this classic German dessert so that you can easily enjoy a delicious dessert prepared on your grill!

Black Forest Cake Recipe

Yield: 12 servings

Ingredients

For the cake:

• 1 box (15 oz) chocolate cake mix


• 1 can (21 oz) cherry pie filling


• 1/2 cup melted unsalted butter


• 3 eggs


• 1/4 cup dried cherries


• 1/4 cup brandy

For the whipped cream:

• 1 pint heavy whipping cream


• 3 tbsp sugar


• 1 tbsp cherry infused brandy

For the chocolate drizzle:

• 1 cup semi-sweet chocolate chips


• 2 tbsp unsalted butter


• 2 tbsp heavy cream

Instructions

Combine the dried cherries and brandy in mason jar or glass. Let soak overnight. Drain and reserve the cherry infused brandy.

Preheat your Yoder Smokers YS640 pellet grill to 350ºF.

Combine cake mix with cherry pie filling, melted butter, eggs and brandied cherries. Whisk together until no dry spots remain. Pour into a greased Lodge Logic 12” cast iron skillet. Spread evenly.

Transfer to the cooker and bake until a toothpick inserted into the middle comes out clean, about 30-35 minutes. Let cake cool to room temperature.

In the bowl of a stand mixer (or using a hand mixer), whisk the whipping cream until thickened. Add the sugar and continue whisking until soft peaks are formed. Add the cherry infused brandy (reserved from earlier), and continue whisking until stiff peaks are formed. Spread whipped cream over the cake

Melt the chocolate chips and 2 tbsp butter in the microwave, stirring every 30-60 seconds until smooth. Drizzle the chocolate over the cake. Refrigerate until ready to serve.



Traditionally the German Black Forest cherry-torte includes kirschwasser, a spirit made from cherries. We're putting a twist on that by adding brandied cherries. That is, dried cherries that have been rehydrated in brandy. This lends a little of the booziness while letting you enjoy the cherry flavor.



This is how simple this recipe is. Box cake mix. Leave out the water. Replace with cherry pie filling. You'll get more moisture and more flavor in the cake. Win. Win.



After the cake is baked it needs to be cooled completely, so we don't melt the whipped cream.



Add an easy chocolate sauce, slightly cooled to prevent melting and refrigerate before serving. That's it!

In case you've forgotten, your grill (especially those of you using the Yoder Smokers pellet grills) is also a pretty good oven. So, forget about warming up the house on these hot summer days, and do your baking outdoors! Grab some ripe bananas, and lets whip up some delicious chocolate chip banana bread!

Chocolate Chip Banana Bread Recipe

Yield: 12 servings

Ingredients

• 1 cup sugar


• 1/2 cup butter, softened


• 2 eggs


• 4 ripe bananas


• 4 tbsp sour cream


• 1 tsp vanilla extract


• 1 tsp kosher salt


• 1 tsp baking soda


• 2 cups flour


• 1 1/2 cups mini semi-sweet chocolate chips

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for indirect grilling.

Combine the sugar and butter in the bowl of a stand mixer with the paddle attachment. Whip until lightened in color and fluffy. Add eggs one at a time while mixing. Allow the first egg to fully incorporate before adding the second. After the second is well incorporated, stop the mixer and scrape the bowl. Mix another 20 seconds.

Mash the bananas into a paste. Mix with the sour cream and vanilla. In a separate bowl, combine the flour, salt and baking soda. Add half of the flour to the mixer and mix on low to incorporate. Then add half of the banana mixture. When everything is incorporated, repeat the process. Scrape the bowl. Mix just to incorporate anything that was stuck to the bowl. Add the chocolate chips and mix for 30 seconds on low.

Transfer the mixture to a greased Lodge Logic 10” cast iron skillet. Bake until a toothpick inserted in the center comes out clean, about 75 minutes. Cool before slicing.



This recipe comes together in three parts. One component is the wet mixture of bananas, sour cream and vanilla extract. There will also be a dry mixture that is made up mostly of flour.



Here is the base of the batter, the whipped sugar and butter to which eggs are added one at a time. Once all of the eggs are incorporated you will alternate adding the wet and dry mixtures until the batter is formed. This is called the creaming method.



Finally the chocolate chips are mixed in!

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Chef Tom shows you how to create a super simple dessert that you can share at your next gathering, or simply keep it all for yourself.

Cherry Cheesecake Cobbler Recipe

Yield: 12 servings

Ingredients

• 1 box yellow cake mix


• 1/2 cup butter, melted


• 3 eggs, divided


• 8 oz cream cheese


• 2 1/2 cups powdered sugar


• 1 lb frozen cherries


• 1/4 cup House of Q Sugar & Spice BBQ Sauce

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Instructions

Combine the cherries and House of Q Sugar & Spice BBQ Sauce in a small skillet on the stovetop or a side burner. Cook over medium/low heat, smashing the cherries with a wooden spoon or spatula. Continue cooking until the liquid is reduced and the pectin has thickened the chutney. Remove from heat and set aside.

Combine the cream cheese and powdered sugar in the bowl of a stand mixer, fitted with the paddle attachment. Whip slowly at first, until incorporated, then on medium speed until the mixture is light and fluffy. Turn the speed down to medium/low. Add one egg at a time. Wait until the egg has been incorporated before adding the second egg. Stop the mixer and scrape down the sides with a spatula. Mix 30 seconds longer. Set mixture aside.

In a mixing bowl, combine the yellow cake mix, melted butter and the one remaining egg. Mix with the spatula until the mixture comes together. Place 2/3 of the mixture in a greased Lodge Logic 12” cast iron skillet. Press flat into the bottom of the pan. This will be a fairly thin layer that will form the crust. Pour the cream cheese mixture over the cake base. Spread evenly. Evenly distribute the cherry chutney over the cheesecake filling. Crumble the remaining yellow cake mixture over the top of everything.

Bake until the center jiggles slightly when shaken, and the cake crumbles are golden brown, about 45 minutes.

Take your cake game to the next level with this delicious poke cake recipe!

Mocha Poke Cake Recipe

Yield: 12 servings

Ingredients

• 1 chocolate cake mix


• 3 eggs


• 1/2 cup unsalted butter, melted


• 3 servings instant coffee powder


• 1 cup chocolate creamer


• 1 (14 oz) can sweetened condensed milk


• 2 cups crushed choclate sandwich cookies, divided

For the ganache:

• 12 oz semi sweet chocolate chips


• 1/2 cup chocolate coffee creamer


• 1 tbsp unsalted butter

For the whipped cream:

• 1 pint heavy cream


• 6 tbsp sugar


• 1 tsp bourbon (or vanilla extract)

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for indirect grilling.

In a mixing bowl, combine the cake mix, eggs and 1/2 cup melted butter. Mix until smooth. Pour into a greased Lodge Logic 12” cast iron skillet and spread evenly. Bake on the second shelf until a toothpick inserted in the center comes out clean, about 40 minutes. Remove from the cooker and let cool completely.

Using the handle of a wooden spoon, poke 15-20 holes in the cake. In a bowl, whisk together the sweetened condensed milk and 1 cup of the chocolate coffee creamer. Pour over the cake, filling the holes.

Combine the ganache ingredients in a microwave safe bowl. Heat until chips are melted. Whisk until smooth. Mix in 1 cup crushed Oreos. Evenly pour the ganache mixture over the cake.

Combine the whipped cream ingredients in a stand mixer. Whisk on medium high until stiff peaks are formed. Spread the whipped cream over the ganache. Top the whipped cream with the remaining 1 cup of crushed chocolate sandwich cookies.

Refrigerate at least two hours (to overnight) before serving, to allow the liquid to soak into the cake.



Simple box cake baked on the Yoder Smokers YS640.



Here's where it get interesting! Poke some holes in your cake. No, really! Trust me, I've got a plan!



A mixture of sweetened condensed milk and chocolate coffee creamer is pour in and on the cake for maximum flavor and moisture!



And who wouldn't love a little more chocolate?



Topped off with some home made whipped cream and crumbled Oreos. Now for the hard part, throw it in the fridge and wait. It's painful, but don't skip this step. As it sits, the liquid really has a chance to soak into the cake.