Name: Maple-Bacon Pecan Pie with Bacon-Scented Crust
Yield: Makes 1 (9-inch/23-cm) Pie; Serves 6 to 8
Ingredients: 1 teaspoon pure vanilla extract; ½ cup (115 g) unsalted butter, melted; 3 tablespoons bacon-infused bourbon or regular bourbon; 4 ounces (115 g) very cold rendered bacon fat, cut into pieces; ⅛ teaspoon fine sea salt; 2 teaspoons granulated sugar; ½ cup (120 ml) maple syrup, Grade B; ½ cup (115 g) cold unsalted butter, cut into tablespoons, plus more for greasing; 2½ cups (315 g) all-purpose flour; ½ cup (100 g) granulated sugar; 3 large eggs; ¼ to ½ cup (60 to 120 ml) ice-cold water; 1 cup (220 g) packed light brown sugar; 5 thin slices bacon, cooked until crisp and crumbled; 1½ cups (180 g) coarsely chopped pecans

Preparation info

Makes 1 ( 9 inch 23 cm ) Pie; Serves
6 to 8

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

I think we have already established the affinity that bacon, maple syrup, and bourbon have for each other and how bacon fat can create a piecrust as flaky as lard can, but with a slightly smoky flavor. The proof is in the pudding—or in this case, the pie. A new holiday favorite, for sure. Serve with sweetened whipped cream (see Note) or vanilla bean ice cream, if you’re feeling especially decadent.