Bacon and Bourbon Pecan Pie

When I was a kid, I secretly enjoyed having maple syrup flow onto my bacon or sausage. While most people would save their sausages from drowning by moving them to higher ground, I left them in the lowlands, gleefully watching as the creeping syrup engulfed things it wasn’t supposed to. Sometimes, if I was feeling bold, I’d even let my hand “slip” so that the stream of golden brown maple syrup would actually pass over the meat products. It’s a secret I’ve kept for a long time, sharing only with a few trusted friends, but today I’m coming out of the closet.

If you’ve ever had similar tendencies, this post is for you. If your face is contorting in disgust, come back some other time because this post is about bacon (yes BACON) pecan pie.

Still there? Okay, you’re probably wondering how on earth I came up with such a magnificent unusual combination. While I’d love to take all the credit, to tell you the truth, the idea was inspired by Tartelette. More specifically by a photo she took for her Hazelnut Tartelettes back in January. It’s the second one down the page to the right.

Perhaps I’d had a little too much to drink that night, but that long ripply smear of chocolate looked like bacon to me. I actually had one of those cartoon moments where I shook my head, rubbed my eyes and looked at it again before the mirage faded and I realized what it actually was. For that brief instant, all those childhood memories of letting my bacon drown came rushing back like a tide of sweet sticky syrup.

It didn’t take long before the idea of bacon pecan pie was born. I’ve honestly never been a big fan of pecan pie. Most of the time it’s an over sweetened cloying mess that’s either too goopy or tough and chewy. But it’s one of those things I’ve always liked in theory, so over the years, I’ve had a handful that were actually pretty good. Still, even the best ones tasted one dimensionally sweet and I’ve always wondered what sprinkling a little fleur de sel on top might do.

Honestly I’m a little disappointed in myself for not figuring out this combo sooner given my childhood breakfast proclivities. Now that the idea was set in motion, I just had to figure out how I would go about creating the pie. Would the bacon get crumbled up in the filling? Should I replace some of the butter with bacon fat?

Since I’ve never made pecan pie before I took the base recipe from Cooks Illustrated. Then, I took a page from my own book and infused the crust with bacon flavour using both the lard and pulverized bacon. I didn’t want to change the texture of the filling and I wanted crisp strips of bacon, so I chose to garnish each slice with a strip of bacon after the pie was done.

Not content with just adding bacon, I also added booze to the mix, because booze (like bacon) makes everything better. Because the mixture is never boiled, you definitely taste the alcohol but if that’s not your thing, you can always boil the bourbon in the microwave for a few seconds to burn off the alcohol.

8 oz. whole pecans
6 strips of medium thickness bacon cut into thirds

for crust
1 1/4 C flour
2 Tbs sugar
2 Tbs frozen bacon grease
1 stick (8 Tbs) frozen unsalted butter cut into 1/4″ cubes
1 cold egg whisked with 1 tbs ice water

for filling
6 Tbs unsalted butter
1 C dark brown sugar packed
3/4 cup light corn syrup
1/4 teaspoon kosher salt
3 large eggs
1 Tbs bourbon
1 Tbs vanilla extract

Move the oven rack to the middle position then preheat to 350 degrees F. Spread the pecans on a baking sheet then roast in the oven for around 10 minutes or until they are fragrant.

Fry the bacon over medium low heat until brown and very crisp then transfer to a paper towel lined plate to cool. Measure 2 Tbs of bacon lard into a glass or metal container then allow it to come to room temperature before placing it in the freezer. Put 9 pieces of the fried bacon (3 whole strips) in the freezer as well.

Put the frozen bacon into the work bowl of a food processor and blitz until the bacon is powderized. Add the flour and sugar, processing until it’s well incorporated into the flour. Add the frozen bacon grease, and butter then pulse until there are pebble sized pieces of fat. Add 2 tablespoons of the egg mixture then pulse to combine. Continue to add egg and pulse until the dough is crumbly but just starting to come together (pictured above). You shouldn’t need to use all of the egg mixture.

Turn the pebbles of dough out onto a sheet of plastic wrap and press together. Using as few motions as possible, flatten the dough with the palm of your hand then use the plastic wrap to fold the dough over itself. The idea is to flatten the beads of cold butter into layers, which will make the dough flakey. Too much handling though and you will form gluten in the flour which will make the dough tough. Flatten once more, fold over and shape into a puck. Wrap with the plastic and put it in the refrigerator for at least 1 hour.

On a floured surface, roll out the dough so it’s bigger than a standard pie plate. Roll it onto your pin and slide it over your pie plate. Unroll it making sure it’s centered. Gently press the dough into the corners then use kitchen sheers to trim the dough with 1/2″ of overhang. Tuck the overhang under itself then flute the edge with your fingers. Return to the fridge until hard.

Preheat the oven to 400 degrees F and cover the crust with aluminum foil, pressing the foil against the dough. Use a fork to poke holes through the foil and through the dough. Dump some dried beans or pie weights onto the foil and put the crust into a preheated oven. Bake for 15 minutes or until the crust is set. Remove the foil with the pie weights and return the crust to the oven until it just starts turning brown 7-10 minutes.

Turn the oven down to 275 degrees.

Setup a double boiler with a metal bowl over a pot filled with water and bring the water to a gentle simmer. Melt the butter, then add the sugar, corn syrup, and salt. Once they’re dissolved, whisk in the eggs one at a time until combined. Switch to a heatproof spatula and mix in the vanilla and bourbon. Continue stirring, scraping the bottom and sides of the bowl until the mixture reaches 130 degrees F. Remove it from the heat, add the pecans and pour it onto the warm crust.

Bake for 50-60 minutes or until the center is mostly set. Insert the remaining 9 pieces of bacon into the top while the pie is still warm. Allow it to cool completely before cutting.

I’m entering this in the Foodbuzz BACONALIA challenge as an entry.
  • http://www.sugarbar.org/ diva

    this is like my dream pancake combo in a pie…which therefore makes it like a trillion times better. looks so good. i can’t decide if the sugary pecans will taste better than the bacon or the other way round. either way, i’m stealing this recipe!!! x

  • http://www.sugarbar.org diva

    this is like my dream pancake combo in a pie…which therefore makes it like a trillion times better. looks so good. i can’t decide if the sugary pecans will taste better than the bacon or the other way round. either way, i’m stealing this recipe!!! x

  • http://fridgg.com/blog/ Allison Day

    I have to admit, I was another one who loved my breakfast meats drenched in maple syrup. (I’m actually eating sausages and waffles right now, and wiping up my leftover maple syrup with the sausages!)

    This pie sounds amazing! I’ll bet the salty bacon complements the almost-too-sweet pecan pie perfectly. Yum!

  • http://fridgg.com/blog/ Allison Day

    I have to admit, I was another one who loved my breakfast meats drenched in maple syrup. (I’m actually eating sausages and waffles right now, and wiping up my leftover maple syrup with the sausages!)

    This pie sounds amazing! I’ll bet the salty bacon complements the almost-too-sweet pecan pie perfectly. Yum!

  • http://vixeninthekitchen.blogspot.com/ Kitchen Vixen

    Another inspiration along the same lines- the bacon buttermilk pralines from Screen Doors and Sweet Tea- an appetizer/snack that’s definitely on my to-make list!

  • http://vixeninthekitchen.blogspot.com Kitchen Vixen

    Another inspiration along the same lines- the bacon buttermilk pralines from Screen Doors and Sweet Tea- an appetizer/snack that’s definitely on my to-make list!

  • http://evanhaveman.com/ Evan

    as a lover of pecan pie, particularly, chocolate pecan pie, i am skeptical.
    this won’t stop me from letting you make it for me though.

    • marc

      Dude, you left out the part about being a bacon lover. I think you ate one whole pack when we went camping. When are you coming out next, I’ll put it on my calendar to convert you:-)

  • http://evanhaveman.com Evan

    as a lover of pecan pie, particularly, chocolate pecan pie, i am skeptical.
    this won’t stop me from letting you make it for me though.

    • marc

      Dude, you left out the part about being a bacon lover. I think you ate one whole pack when we went camping. When are you coming out next, I’ll put it on my calendar to convert you:-)

  • http://www.foodgal.com/ Carolyn Jung

    I sheepishly admit that I am not a big fan of pecan pie. Toooo sweet. But hmmm, with bacon? That would definitely tame the sugar. Maybe I should make this the centerpiece of Thanksgiving this year!

  • http://www.foodgal.com Carolyn Jung

    I sheepishly admit that I am not a big fan of pecan pie. Toooo sweet. But hmmm, with bacon? That would definitely tame the sugar. Maybe I should make this the centerpiece of Thanksgiving this year!

  • http://fivestarfoodie.blogspot.com/ Natasha – 5 Star Foodie

    I do love pecan bourbon pie – what a neat idea to make it with bacon!

  • http://fivestarfoodie.blogspot.com Natasha – 5 Star Foodie

    I do love pecan bourbon pie – what a neat idea to make it with bacon!

  • http://simplyscrumptiousfoodie.com/ Jessie

    great yummy pie, I never had pie with bacon in it.

  • http://simplyscrumptiousfoodie.com Jessie

    great yummy pie, I never had pie with bacon in it.

  • http://thehungrymouse.com/ The Hungry Mouse

    Oh sorry, I think I just fainted. You’re my hero! This looks a-ma-zing!

    +Jessie

  • http://thehungrymouse.com The Hungry Mouse

    Oh sorry, I think I just fainted. You’re my hero! This looks a-ma-zing!

    +Jessie

  • http://chefholly.typepad.com/holly_hadsell_el_hajji/ Holly

    Sounds Great. Kind of like mincemeat but with better meat.

  • http://chefholly.typepad.com/holly_hadsell_el_hajji/ Holly

    Sounds Great. Kind of like mincemeat but with better meat.

  • http://mikes-table.themulligans.org/ Mike

    lol, this is everything I hoped it would be. I need to try this.

  • http://mikes-table.themulligans.org Mike

    lol, this is everything I hoped it would be. I need to try this.

  • http://souvlakiforthesoul.com/ Peter G

    Good to see you broke free out of that closet Marc!…LOL I secretly enjoy maple syrup on bacon (as do others) and I would def give this pie a try just to see what it would taste like.

  • http://souvlakiforthesoul.com Peter G

    Good to see you broke free out of that closet Marc!…LOL I secretly enjoy maple syrup on bacon (as do others) and I would def give this pie a try just to see what it would taste like.

  • http://wheredidmysaucego.wordpress.com/ Veronica

    I like crazy ideas like this! Why just stick to the “normal” stuff? I’m sure that a while ago things like pistachio icecream was thought of as weird.. Progress comes from new ideas! ;)

  • http://wheredidmysaucego.wordpress.com/ Veronica

    I like crazy ideas like this! Why just stick to the “normal” stuff? I’m sure that a while ago things like pistachio icecream was thought of as weird.. Progress comes from new ideas! ;)

  • http://foodalogue.com/ Joan Nova

    I never liked pecan pie because there was no relief from the icky sweetness. The bacon is a great (and fun) (and creative) idea. You should get out there and market this! Seriously.

  • http://foodalogue.com Joan Nova

    I never liked pecan pie because there was no relief from the icky sweetness. The bacon is a great (and fun) (and creative) idea. You should get out there and market this! Seriously.

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  • http://www.sweetsfoods.com/ Gera @ SweetsFoods

    Marc really an atypical combination, love pecan pie and love bacon but I haven’t tried all together…looks great to experiment and surely will taste fantastic :)

  • http://www.sweetsfoods.com/ Gera @ SweetsFoods

    Marc really an atypical combination, love pecan pie and love bacon but I haven’t tried all together…looks great to experiment and surely will taste fantastic :)

  • http://www.culinarycara.blogspot.com/ Culinary Cara

    You’re not the only one with that breakfast habit! My friends and family always thought I was so weird for putting syrup on breakfast meats. It’s the ultimate combination of sweet and savory in my opinion.

    Kudos to you on thinking outside the box :)

  • http://www.culinarycara.blogspot.com Culinary Cara

    You’re not the only one with that breakfast habit! My friends and family always thought I was so weird for putting syrup on breakfast meats. It’s the ultimate combination of sweet and savory in my opinion.

    Kudos to you on thinking outside the box :)

  • http://www.weareneverfull.com/ we are never full

    holy crap, this may be the coolest thing i’ve seen in a long time. bacon is one of the BEST things w/ sweet stuff ever. i saw a recipe for bacon brownies and thought, “GENIUS!” so i can see this working really well.

    i still think you were smoking something when you came up w/ it though….

  • http://www.weareneverfull.com we are never full

    holy crap, this may be the coolest thing i’ve seen in a long time. bacon is one of the BEST things w/ sweet stuff ever. i saw a recipe for bacon brownies and thought, “GENIUS!” so i can see this working really well.

    i still think you were smoking something when you came up w/ it though….

  • http://www.whatdoiwant2cooktoday.blogspot.com/ Jan

    Wow that looks delish! Great combo!

  • http://www.whatdoiwant2cooktoday.blogspot.com Jan

    Wow that looks delish! Great combo!

  • http://www.MyOwnSweetThyme.com/ Lisa

    For real? Wow! You know, being from the south, bacon and pecans, how could I not love this? I think Pecan Pie is wonderful, but only in very small doses. But you’re right, adding something salty, like bacon, might be the answer to making it the perfect dessert. Heck, I’m willing to give it a try just for the shock value alone, though I have a sneaking suspicion someone is bound to think it’s fantastic!

  • http://www.MyOwnSweetThyme.com Lisa

    For real? Wow! You know, being from the south, bacon and pecans, how could I not love this? I think Pecan Pie is wonderful, but only in very small doses. But you’re right, adding something salty, like bacon, might be the answer to making it the perfect dessert. Heck, I’m willing to give it a try just for the shock value alone, though I have a sneaking suspicion someone is bound to think it’s fantastic!

  • http://www.eatingclubvancouver.com/ _ts of [eatingclub] vancouver

    Oh, sweet on salty bacon or ham/sausage is the best! I think people who save their sausages from drowning are the weird ones! ;D

  • http://www.eatingclubvancouver.com _ts of [eatingclub] vancouver

    Oh, sweet on salty bacon or ham/sausage is the best! I think people who save their sausages from drowning are the weird ones! ;D

  • http://www.pigpigscorner.com/ pigpigscorner

    Love the combination of sweet and salty bacon! This pie looks scrumptious!!

  • http://www.pigpigscorner.com pigpigscorner

    Love the combination of sweet and salty bacon! This pie looks scrumptious!!

  • http://www.openkyoto.com/ Peko-P

    Bacon and Bourbon Pecan Pie?

    Bacon and Bourbon Pecan Pie?

    It must be served in heaven. What an amazing combo! I have got to try this.

    You are a genius!

  • http://www.openkyoto.com Peko-P

    Bacon and Bourbon Pecan Pie?

    Bacon and Bourbon Pecan Pie?

    It must be served in heaven. What an amazing combo! I have got to try this.

    You are a genius!

  • Margot

    I never realized that syruping the bacon was unusual. My only adulthood syrup revelation was that most people prefer maple syrup to pancake syrup, which I will never understand or agree with. I like it down south karo syrup style, and bacon and booze DEFINITELY makes everything better. Especially in this pie. Nice work.

  • Margot

    I never realized that syruping the bacon was unusual. My only adulthood syrup revelation was that most people prefer maple syrup to pancake syrup, which I will never understand or agree with. I like it down south karo syrup style, and bacon and booze DEFINITELY makes everything better. Especially in this pie. Nice work.

  • http://staceysnacksonline.com/ Stacey Snacks

    This looks very special with the addition (as crazy as it may be!) of bacon!
    And bagna cauda with bacon?
    What’s gotten into you lately?

  • http://staceysnacksonline.com Stacey Snacks

    This looks very special with the addition (as crazy as it may be!) of bacon!
    And bagna cauda with bacon?
    What’s gotten into you lately?

  • http://baconpecanpie.blogspot.com/ BaconPecanPie

    So I’m not crazy!

  • http://baconpecanpie.blogspot.com BaconPecanPie

    So I’m not crazy!

  • http://www.palatetopen.com/ Jen

    I’m loving what I’m seeing in these pictures! The first thing I do, very openly btw, when my breakfast order hits the table is to drench the sausage AND bacon in maple syrup. I’m shameless, I know. I will save this recipe for the holidays when I usually make pecan pie for a multitude of meatlovers. Bravo again!

  • http://www.palatetopen.com Jen

    I’m loving what I’m seeing in these pictures! The first thing I do, very openly btw, when my breakfast order hits the table is to drench the sausage AND bacon in maple syrup. I’m shameless, I know. I will save this recipe for the holidays when I usually make pecan pie for a multitude of meatlovers. Bravo again!

  • Lisa (Homesick Texan)

    Your pie crust is gorgeous!

  • http:homesicktexan.blogspot.com Lisa (Homesick Texan)

    Your pie crust is gorgeous!

  • http://duodishes.wordpress.com/ The Duo Dishes

    We do not skip a second to scream out YEPPERS to this one. You know how to do pies!

  • http://duodishes.wordpress.com The Duo Dishes

    We do not skip a second to scream out YEPPERS to this one. You know how to do pies!

  • http://thehungrymouse.com/ The Hungry Mouse

    Alright, I admit it. I’m staring at these pictures. Again.

    +Jessie

  • http://thehungrymouse.com The Hungry Mouse

    Alright, I admit it. I’m staring at these pictures. Again.

    +Jessie

  • http://foodfondness.blogspot.com/ Chrys

    Definitely a unique combo but it totally makes sense. I will have to try this out soon!!

  • http://foodfondness.blogspot.com/ Chrys

    Definitely a unique combo but it totally makes sense. I will have to try this out soon!!

  • http://www.culinaryconcoctionsbypeabody.com/ peabody

    Very interesting. I do love me some bacon so I would so give this a try.

  • http://www.culinaryconcoctionsbypeabody.com peabody

    Very interesting. I do love me some bacon so I would so give this a try.

  • http://www.tartelette.blogspot.com/ Tartelette

    I gotta say that I am all over that one! Bacon and sugared pecans are great in salads so why not in a pie?!! Well done!

  • http://www.tartelette.blogspot.com Tartelette

    I gotta say that I am all over that one! Bacon and sugared pecans are great in salads so why not in a pie?!! Well done!

  • http://closetcooking.blogspot.com/ Kevin

    Absolutely amazing idea!!! Bacon makes everything better!

  • http://closetcooking.blogspot.com/ Kevin

    Absolutely amazing idea!!! Bacon makes everything better!

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  • http://eatingmyinheritance.blogspot.com/ Maggie

    I finally had the opportunity to make this and Oh my GOD! It was fantastic. I ran out of Bourbon so I subbed in some Jack and it was heaven. The crust was so flakey and words cannot describe the complex and delicious flavor of the actual filling. I’ve gotten so many compliments so this is really worth the time and effort to make again.

  • http://eatingmyinheritance.blogspot.com/ Maggie

    I finally had the opportunity to make this and Oh my GOD! It was fantastic. I ran out of Bourbon so I subbed in some Jack and it was heaven. The crust was so flakey and words cannot describe the complex and delicious flavor of the actual filling. I’ve gotten so many compliments so this is really worth the time and effort to make again.

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  • KNDizzle

    You should move to Quebec, or at least take a long trip there during the sugaring off season. Maple syrup with everything! Bacon (les oreilles to Crisse), sausage, scrambled eggs, toaste, crepes etc. etc. There are no limits. It's fabulous.

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  • http://twitter.com/ACE1S1K Adrian L. Bruneau

    Wow!

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  • http://www.foodista.com/blog Alisa

    oh.my.word.

  • Frelnc

    OMG. Heaven!

  • http://bettermebetterworld.blogspot.com/ Dmarie

    oh, my, what sweet and salty goodness is this? thanks for sharing!

  • http://www.facebook.com/profile.php?id=100001096544160 Yvette Jones

    good good good

  • http://www.grungyparadigm.com grungyparadigm

    I had a pecan pie tartlet, and some precooked bacon in the fridge… had an epiphany. Your recipe is perfect! Thanks!

  • http://www.facebook.com/michelle.byers.127 Michelle Byers

    Can’t wait to try this recipe. I, too, like maple syrup on my bacon & sausage. I cover them with it whenever I have the chance!

  • http://www.facebook.com/DalTex George McCurdy

    I have tried this several times because I am a pecan pie (nut?). Try ir with brandy or Dry Sack. Gives it that little extra, I have always used thich sliced bacon.

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Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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