What’s that?  Bacon? In a pie?  Genius!

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.

Set aside.

Filling

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?

Linking up!

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