Boozy, Bacon Pecan Pie

Intriguing name, right? 🙂

This was actually my first time making homemade pecan pie (of course I used a store bought crust but STILL)! I went to a “Friendsgiving” last night (we actually call it “Fakesgiving”), so this seemed like an appropriate dessert to bring for the crowd. But honestly, now that I’ve made it, I think that anyone could enjoy it!

I actually came across the recipe on Pinterest and I adapted from Bread Booze Bacon.

Because I had never made the recipe before and I had never made made pecan pie in general (even though it’s one of my faves!), I consulted a few traditional pecan pie recipes to make sure the ratios were on the right track. Most recipes use a whole cup of light corn syrup, so I increased what the original recipe called for (it only called for a 1/2 cup).

I also used whiskey instead of bourbon and used a hair more than what was called for.

Instead of frying my bacon, I cook mine in the oven! In an attempt to amp up the bacon flavor in this pie, I added a teaspoon of bacon grease that I reserved to the melted butter.

For some reason I like cold pecan pie (idk if that’s normal haha) but it being cold really firms up the pie the best, anyway!

You could probably make this a day ahead of time, without any issues and just keep it in the fridge.

Oh and I use a store-bought crust from the freezer section of the grocery store.

I really don’t care too much about making a homemade crust (try to change my mind), because it is just SO MUCH WORK.

And honestly cleaning all the parts of my food processor after making a homemade pie crust is just too much of a headache for something that I can buy pre-made and it is just as good!

The whiskey and bacon flavors are subtle, and I honestly love it that way. If it was any stronger, it wouldn’t taste like Thanksgiving nearly as much.

It’s just a traditional recipe with a little extra something!

The bacon and whiskey flavors add something a bit more complex to the pie. This recipe was a huge hit at our Fakesgiving party and I have no doubt it will be at yours too!

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Boozy, Bacon Pecan Pie

adapted from Bread Booze Bacon

Servings 8 people

Ingredients

• 9 inch store-bought pie crust
• 3 large eggs
• 1 cup white sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter melted
• 1 tsp bacon fat (optional)
• 1/4 cup whiskey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cup pecan halves
• 6 strips bacon crispy and crumbled

Instructions

1. Preheat oven to 350 degrees F

2. Let frozen pie crust thaw for 10-20 minutes. Poke holes in the crust with a fork and then par-bake the crust for 5 minutes. Remove from the oven and set aside.

3. In a mixing bowl, whisk together the sugar, eggs, and corn syrup until smooth (I mixed mine on low-medium in my Kitchen-Aid mixer)
   

4. Add the melted butter, bacon fat, whiskey, vanilla extract, and salt. Mix until combined and smooth.

5. Place half of the pecans into the bottom of the pie crust. Sprinkle 1/2 of the bacon over the nuts. Repeat the nut & bacon layers. Pour the pie filling into the crust.

6. Bake for about 60 minutes. The pie is done when a knife inserted in the center comes out almost clean (it will firm up once it cools!)
   

7. Remove from the oven and allow to cool a bit before placing in the fridge for at least 30 minutes so that it will set up completely.
   

Recipe Notes

P.S. If the crust begins to brown too much while in the oven, you can place some foil around the edges