Beezers Bourbon Bacon Pecan Pie
Beezers' Bourbon Bacon Pecan Pie
This recipe is a modified version of Paula Dean's Bourbon Pecan Pie. At the Pumplin Thanksgiving 08 Celebration, I found myself eating some homemade pecan pie and thinking there was something missing. I've always been a huge fan of pecan pie, but it sometimes borders on just too sweet for me. So, while talking with the fam about this conundrum, I thought, "What if I added bacon?" It was a moment of brilliance, where the heavens opened, angels sang and the great spirit of bacon shone down on pecan pie and made it whole.
Ingredients
1/2 cup granulated sugar
1/2 bag of maple smoked bacon
1/4 cup brown sugar
1/2 cup brown sugar
3 tbsp butter
3 large eggs
1 1/2 cups pecan halves (one bag, usually)
1 tsp vanilla
2 tbsp bourbon
1- 9 inch pie shell
Directions Mince raw bacon into approx. 1/4 inch bits. Preheat oven to 375 degrees. Take a medium sized skillet and heat to medium heat. Add bacon, stir and cook all the way through, but not crispy, approx. 3-5 minutes. Add pecan halves and cook on medium for an additional 3 minutes.
Drain excess bacon grease from pan, then add 1/4 cup of packed brown sugar.
Turn heat off and mix in brown sugar, until it's dissolved and all of the bacon and pecans are coated. Take bacon, pecan and brown sugar mixture and pour into the bottom of the pie shell.
Set aside shell and pull out a mixing bowl. Add the 1/2 cup brown sugar, 1/2 cup granulated sugar and butter to the bowl.
Mix together until all is evenly combined. Then, add in the bourbon and stir until well creamed.
Crack and beat the three eggs, then add to the mixture.
Stir to combine everything, so it's smooth and there are no sugar lumps. Then add the syrup and vanilla.
Mix all ingredients thoroughly until smooth. Then, it's time to pour it over the pecan, bacon and brown sugar medley, patient awaiting it in the pan.
NOTE: what I should have done at this point was covered the pie crust with aluminum foil, but I forgot. I fail. You don't have to fail. Cover up that exposed crust with aluminum foil, son!
Now it's time to put that baby in the oven and cook it up right! Put it in the oven for 10 minutes at 375, then reduce to 350 and cook for an additional 30-40 minutes, or until the pie is set (it shouldn't wobble or be soupy in the slightest. It should be like warm, gooey, not-yet-cooled caramel. Thick and delicious). If you added the foil to protect your crust, take it off 20 minutes after you reduce the pie to 350.
Pull it out of the oven, then let it cool and serve! I like to eat it straight up, no vanilla ice cream or whipped cream. If you do go for whipped cream, though, do yourself a favor and make sure it's kicked up with enough vanilla. Enjoy!
If you ever give this pie a try, do me a favor and let me know! missbeezers AT gmail DOT com