I had some thoughts going through my mind as I was creating this Frankenstein of a pie…What will people think? Are people tired of adding bacon where most feel it doesn’t belong? I know most may say that my idea for adding bacon to pecan pie may be considered cliche in this bacon craze that seems to be going on. I felt in the spirit of this weekend being “Bacon Fest” in Chicago, and yesterday was National Pecan Day (Thank You The Young Grasshopper) putting bacon and pecans together seemed like the respectful thing to do. So to all of those who are rolling their eyes at yet another bacon filled recipe – you’re wrong, bacon is delicious.
The pie crust is just a basic cold butter/flour pie crust. Ingredients are as follows –
- 1 1/4 cup flour
- 2 tablespoons sugar
- pinch of smoked salt (you can use regular, i was just keeping the theme)
- 1 stick chilled butter
- 1 egg, beaten
I pulsed all ingredients in the food processor, egg being last. I formed a dough ball and chilled in so it can roll out easier. In the mean time I made the pie filling. Just a classic filling again. I used a recipe from the Food Network Website. I did not use the bourbon though. I can’t add bacon AND liquor..that would make me a heathen!
- 5 tablespoons butter
- 1 cup light brown sugar
- 3/4 cup light corn syrup
- 1/2 tsp salt (i used smoked salt again)
- 2 cups toasted pecans
- 1 tablespoon vanilla
- 3 eggs lightly beaten
So, after I read this I realized that it clearly states 3 eggs lightly beaten. I used 1….fail? But for the sake of giving you a proper recipe, there it is! I did not follow that, because I clearly cannot read. I will validate this by saying, I knew this, and I knew that 2 additional eggs would not have fit in my pie crust. Which IS the TRUTH! I feel better about this now, thanks!
What you will need for the bacon
- 1 lb bacon
- light brown sugar for sprinkling
- about 3 tablespoons butter
- ground ginger
On a cookie sheet spread the brown sugar around, be sure to not press down, just sprinkle! Make it wide enough to fit the bacon on top, I did 7 slices by 7 slices square. I then sprinkled some ginger and did tiny cubes of butter scattered around. Squeeze a little bit of honey in a squiggly motion over the sugary buttery concoction (im very technical). Make a lattice of bacon, my package had 14 slices so I did 7 going one way, and 7 going the other. This fit the pie perfectly, it was clearly fate. Repeat the bottom layers again but in reverse. Squiggle honey, add butter cubes, sprinkle ginger, and rub gently with brown sugar. Bake in an oven set at 350º until you start to see your bacon get a nice candy coating. It cooks pretty fast, be sure to watch it closely because with all the sugar, it burns quickly! Bacon is far too precious to scorch.
Roll out your pie crust to fit whichever pie tin you are using. Grease your pie tin to avoid great stress later on. You know, as you’re trying to pry it out of the pan because the sweet addicted gremlin inside of you wants pie REALLY bad..until you finally give up and sit on the couch with an entire pie and a fork, we’ve all done it, don’t be ashamed. Put a piece of parchment and some pie weights in before baking. Or if you are the un-baker like me, I used numerous condiment bowls and scattered them on top, hey it worked! Bake about 20 minutes at 400º.
To start the pie filling, melt butter in a saute pan. Add brown sugar, corn syrup and salt. Once it comes to a boil, let it continue to cook for about 1 minute. Remove from heat and add vanilla and pecans. Let it cool while you’re waiting on your pie crust. Add 3 eggs…you know, or one egg if you’re a rebel. When the pie crust is ready flip the bacon lattice into the pan and cover that with pecan filling. Bake at 350º for about 45 minutes.
Let the pie completely cool before cutting into it to avoid a pecan avalanche. Maybe if I put the correct amount of eggs this would not have been a concern…Lesson learned.
After typing all this I have realized this is a lot of steps. And If i were looking at this I would think you were absolutely insane if you thought I would make this at home. But the truth is..it was so incredible. The smoky, sweet, salty combination made me wiggle with joy! How can you deny something that looked as beautiful as this?
What if I paired it with ice cream?
Go ahead, have a bite!