Maple-Bacon Pecan Pie with Bacon-Scented Crust

Preparation info

  • Difficulty


  • Makes 1 ( 9 inch 23 cm ) Pie; Serves

    6 to 8

Appears in

The Bacon Bible

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.


For the Crust

  • cups (315 g) all-purpose flour
  • 2 teaspoons granulated sugar
  • 4 ounces (115 g) very cold rendered bacon fat, cut into pieces
  • ½ cup (115 g) cold unsalted butter, cut into tablespoons, plus more for greasing
  • ¼ to ½ cup (60 to 120 ml) ice-cold water

For the Filling

  • 3 large eggs
  • 1 cup (220 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 ml) maple syrup, Grade B
  • ½ cup (115 g) unsalted butter, melted
  • 3 tablespoons bacon-infused bourbon or regular bourbon
  • 1 teaspoon pure vanilla extract
  • teaspoon fine sea salt
  • cups (180 g) coarsely chopped pecans
  • 5 thin slices bacon, cooked until crisp and crumbled


Make the crust: Combine the flour and sugar in the bowl of a food processor fitted with a metal blade and pulse to combine, two or three 1-second pulses. Scatter the bacon fat and butter over the flour and pulse until the mixture resembles cornmeal mixed with pieces of fat no larger than a pea.

Drizzle in 3 tablespoons of the ice-cold water. Pulse twice. Check to see if the dough is holding together by squeezing a bit in your hand. If it holds together, it’s ready. If it breaks apart very easily, add 1 tablespoon of the remaining water, pulse just to combine, and test the dough again. Pulse in more liquid as needed.

Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten and form two disks. Wrap and refrigerate for at least 1 hour, or up to 3 days.

Coat a 9-inch (23-cm) pie plate with nonstick baking spray or brush with softened butter. Dust a work surface and rolling pin liberally with flour. Unwrap one disk of dough and place it on the flour. Working from the middle of the dough outward, roll the dough into a 12- to 13-inch (30.5- to 33-cm) round.

Lay your rolling pin on one edge of the dough round and gently roll the dough up around the rolling pin. Set the rolling pin gently on the edge of the pie plate and unroll the dough carefully into the pan, easing it into the corners and up the sides of the pan and tucking it in well to form the crust. Trim all but 1 to 2 inches (2.5 to 5 cm) of the dough from around the edge. Crimp the edges. Refrigerate uncovered for at least 30 minutes, or up to 24 hours.

Make the filling: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the eggs, brown and granulated sugars, maple syrup, butter, bourbon, vanilla, and salt until smooth. Stir in the pecans and bacon and pour the mixture into the prepared piecrust.

Bake until the filling is set but jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Let the pie cool completely, at least 2 hours. Slice and serve.