Did you know that today is National Bacon Day? We’re big fans of baking with bacon around here, so we’re pleased to share this Bacon Bourbon Pecan Pie recipe by Chef Liz Thompson, who is the culinary instructor at The Art Institute of California – Inland Empire:
Bacon Bourbon Pecan Pie
Recipe by Chef Liz Thompson
Pie Dough (makes enough for 2 shells of a standard pie tin, 8”)
· 3 cups All-Purpose Flour
· 1 cup Crisco
· ½ cup of water or milk, cold
· Pinch of Kosher Salt
1. Place flour and salt in bowl of mixer and mix for a few seconds.
2. Slowly add in pieces of Crisco until the mixture resembles cornmeal.
3. Add in liquid and slowly mix; make sure not to allow the flour/Crisco mixture to become a solid before the liquid is mixed in. If totally mixed, the liquid will not be absorbed.
4. Gather dough into a ball, wrap with plastic wrap and chill for 2 hours.
5. Grease pie tin.
6. Roll out dough on a floured surface to 1/8” thick and put into pie tin. Freeze overnight to avoid pastry shell shrinking during baking.
Bacon Bourbon Pecan Pie Filling (Makes enough for one large pecan pie or 2 small)
· 1 ½ Cups of Unsalted Butter
· 1 Cup Light Brown Sugar
· 1 Cup White Sugar
· 6 Large Eggs, well beaten
· 1 Cup Dark Corn Syrup
· Pinch salt
· 1 tsp. Ground Vanilla Beans (Tahitian Gold Vanilla) or 4 Teaspoons Vanilla Extract
· 2 Cups broken pecan pieces
· Optional: A handful of Pecan Halves for decoration on top
· 12 Slices of bacon, cooked and drained
· 4 Tablespoons of Good Bourbon
1. Put the white sugar in a food process and process with bacon until fine and blended and put in mixing bowl. Add the brown sugar and a pinch of salt.
2. Add the butter and cream using the paddle attachment until blended.
3. In a separate bowl, whisk the beaten eggs, dark corn syrup and bourbon then slowly add to the creamed butter/sugar mixture.
4. Add in the pecan pieces.
5. Pour into frozen pastry shell and bake at 350 degrees for approximately 45 minutes or until filling has “set” and jiggles.