If you follow me on Twitter, you know how much I love bacon. And while I’m famous around these parts (these parts meaning: my kitchen) for my pecan pie, sometimes you just have to change things up, you know?
This pie features a bacon infused pie crust (no-rolling required, you can do this!) and real maple syrup. Please use real maple syrup, not the maple-flavored ”pancake syrup”.
Maple Bacon Pecan Pie
First step, fry up 1/2 lb. of bacon. You’re going to want both the grease and the bacon, so don’t microwave it on papertowels, ok?
You’ll need 1/2 c. total of bacon grease/oil. Pour the grease out of the pan into a glass measuring cup, then add oil to make 1/2 cup.
Bacon Pie Crust
1 1/2 c. flour (if you use whole wheat, you’ll need more liquid to get the dough to come together.)
2 T. sugar
1/2 c. bacon grease and oil (add oil to make 1/2 cup.)
2-3T milk (if you use whole wheat flour, you’ll need more milk.)
Place the dry ingredients in your pie pan. Make a well in the middle and add the oil and milk. Mix it around with a fork and your fingers until it forms a ball. Press it into the pie pan in an even layer to create a pie crust.
I prefer to pinch the edges a bit because it helps keep the filling from sloshing out before it sets.
4 whole eggs
1 c. real maple syrup
1/2 c. sugar (brown or white, but don’t pack it)
5 T. butter, melted
1 tsp. vanilla extract
12 oz. whole pecans
8 oz. bacon, cooked and chopped.
Toast the pecans briefly in a dry skillet. Be careful not to burn them- it should take just a few seconds to get a little color on them.
Mix the eggs, syrup, sugar, vanilla extract, and melted butter. Fold in the pecans and bacon. Pour into pie shell and bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Cover the crust with pie shields if they are getting too brown.
mmmm, salty, sweet, crunchy. What’s not to love?