5 ratings

Maple Bourbon Bacon Pecan Pie


Bacon goes perfectly with a maple bourbon pecan pie.


For the bacon pie crust

  • 1 1/2 Cup all-purpose flour
  • 1/2 Teaspoon bacon salt
  • 2 Teaspoons sugar
  • 3 Tablespoons cold bacon grease
  • 5 Tablespoons cold butter, cubed
  • 4 Tablespoons ice water, more as needed

For the maple bourbon bacon pecan filling

  • 4 slices maple smoked bacon, finely chopped
  • 1/2 Cup maple syrup
  • 4 Tablespoons brown sugar
  • 1/2 Cup dark corn syrup
  • 3 Tablespoons unsalted butter
  • 3 large eggs
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon bacon salt
  • 2 Cups pecan halves
  • 3 Tablespoons bourbon

For the bourbon whipped cream

  • 1 Cup heavy cream
  • 2 Teaspoons confectioners' sugar
  • 1 Tablespoon bourbon


For the bacon pie crust

In a food processor, pulse flour, salt and sugar. Add bacon grease and butter, and pulse until it forms small, pea-sized pieces. Slowly pour water into the blender, and continue pulsing until it forms a ball. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

On a lightly floured surface, roll the dough into a circle large enough to fit into a 9-inch pie dish. Carefully place the dough into dish, and using the back of a fork, crimp the edges. Chill the formed shell for 20 to 30 minutes before filling.

For the maple bourbon bacon pecan filling

Preheat oven to 350 degrees,

Cook bacon in a heavy-bottomed pot on medium-high heat for 5-6 minutes or until cooked, but not crisp. Drain fat and add maple syrup, brown sugar, corn syrup, and butter to saucepan with bacon. Cook over medium0heat until sugar dissolves and butter melts. Increase heat and boil for 1 minute. Remove from heat and stir in bourbon.

Beat eggs, vanilla, and salt, gradually add maple syrup mixture and pecan halves. Pour filling into crust. Bake pie until filling is set, about 55 minutes. Cool pie completely before serving. Can be prepared 1 day in advance. Let pie come to room temperature before serving.

For the bourbon whipped cream

Beat the cream, sugar, and bourbon using an electric hand mixer until soft peaks form, about 5-6 minutes.