Interesting- Bacon & Pecan Pie!!

 

Bacon and Pecan Pie

Ingredients

• Filling:
• 7 pieces Hatfield bacon
• 1-1/2 cups pecans
• 2 tablespoons maple syrup
• 1/2 cup light corn syrup
• 1 cup dark brown sugar
• 3 eggs, beaten
• 1-1/2 tablespoons vanilla extract
• 6 tablespoons butter
• 1/4 teaspoon salt
• Pie Crust:
• 1-1/4 cup all-purpose flour
• 6 tablespoons butter, cubed and chilled
• 2 tablespoons bacon grease, chilled
• 3 tablespoons water, chilled
• 1 tablespoon sugar

Cooking

1. In a 350 degrees F oven, toast pecans until fragmented - about 10 minutes.
2. In a sauté pan, fry bacon until brown and crispy on medium-low heat. Transfer onto paper towel to cool. Set aside 2 tablespoons of bacon grease for pie crust, cool in refrigerator.
3. For filling, set up a double boiler with a metal bowl over a pot filled with water. Bring water to a gentle simmer. Melt butter in bowl, then add sugar, corn syrup, and a little salt. Once dissolved, whisk in the eggs one at a time until combined. Next, add in vanilla (add 1 oz of bourbon if desired). Continue stirring until mixture reaches 130 degrees F. Remove from heat, add the pecans and chopped bacon.
4. For pie crust, put flour in a bowl. Add butter and chilled bacon grease and mix with hands until crumbly and fat is well distributed. Slowly mix in water: do not overwork. Shape dough into small disk, wrap in plastic and refrigerate for 1 hour.
5. Roll out dough between sheets of waxed paper - should be about 1/8-inch thick. Carefully lift off wax paper and place into a 9-inch pie pan. Crimp edges. Par cook in oven 10 minutes, occasionally poking with fork to release air pockets.
6. Add filling to pie crust. Bake in 325 degrees F oven for 50-60 minutes or until crust is golden and filling is firm. Brush with maple syrup while baking.

Thanks To Hatfield For this Recipe!

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