Last year at this time I came across a recipe for bacon bourbon pecan pie. (Wait–what?!) I could now eat three things I typically enjoy individually all at the same time. It turned out to be a hit with family members as well.
Here’s the recipe I followed with some slight tweaks.
- 6+ slices of bacon
- 1.5 cups pecans
- 1-2 shots of bourbon
- 0.5 cup of maple syrup
- 0.5 cup of corn syrup
- 1 cup sugar
- 3 eggs, beaten
- 1 pie crust
Preheat oven to 350 degrees. Fry the bacon, then chop into small pieces and set aside. Cook the pecans and maple syrup in remaining bacon grease for about three minutes, stirring constantly. Remove pan from heat.
In a bowl, combine the eggs, sugar, corn syrup and bourbon. Stir in the pecan-maple syrup mix and bacon pieces. Pour this mixture into a pie crust. Bake until the crust is golden, about one hour.