Thanksgiving dinners and Christmas dinners deserve a grown-up dessert. That’s why we knew we had to try this recipe when we found it in the monthly newsletter that our realtors send to us. Of course, it wasn’t as fantastic as it could be so we modified it for some extra wow factor. The original recipe is for a Bacon-Maple-Walnut pie. The first thing we did was added the bourbon. We got this idea after watching a cooking show where bourbon was included in a couple different ways into desserts. The pie was great but we couldn’t help comparing it to a pecan pie, so we knew that was the next upgrade for this recipe. We are in Texas after all, so the pecan is always our nut of choice when it’s an option.
Since I mentioned them above and they’re the inspiration for this recipe, here’s the shout out to our realtors, Doug Jacobs & Jeff Mikeska, who sold us our house 18 years ago and still send us their newsletters and calendars. The newsletter they sent back in 2016 had this recipe in the holiday section. Of course, it caught our attention and we had to try it. I’ll also add that they’re great guys that we highly recommend them if you need a realtor in Austin.
Bacon – 4 ounces of thick cut bacon plus the bacon fat, separated
- save 2 to 3 tablespoons of bacon fat for the crust dough
- put the crumbled bacon in the pie
Ingredients for the Pie Crust
- 2 to 3 tablespoons of bacon fat, from the 4 ounces of bacon (see above)
- 5 tablespoons of vegetable shortening
- 1 cup of all-purpose flour
- 2 tablespoons of very cold water
- 1/2 teaspoon of apple cider vinegar
Ingredients for the Filling
- 3 large eggs
- 1 cup of dark maple syrup (grade B or 2)
- 1/2 cup granulated white sugar
- 1/2 cup of packed dark brown sugar
- 1 tablespoon of vanilla extract
- 2 tablespoons of bourbon (go for the good stuff here!)
- 4 ounces of bacon, crumbled into small pieces (see above)
- 2 cups of pecans – crushed or halves
Instructions for the Crust
NOTE: we usually don’t get as much bacon fat from the bacon used for this recipe as the original recipe calls for. Therefore, we usually use some bacon fat that we have left over from earlier. In case you’re wondering, yes, we have a little container like my Granny used to have where we collect bacon fat anytime we cook bacon. If you don’t have as much as the recipe calls for and you don’t have your own backup reserve, go ahead and substitute with additional shortening.
- Fry your bacon in a skillet on medium heat until the bacon is crisp (about 3 to 5 minutes). Transfer the fried bacon to a paper towel.
- Save 2 tablespoons of the bacon fat from the pan (you’ll put this into the filling), then measure the rest of the left over bacon fat and put it into a heat-safe measuring cup. Let the bacon fat cool for 10 minutes. Then add enough shortening so that you get a total volume of 6 tablespoons (this is also 1/4 cup plus 2 tablespoons).
- Pour flour into a bowl and add the bacon fat from the measuring cup, cutting it in with a fork until it resembles coarse cornmeal.
- Mix the 2 tablespoons of cold water and the vinegar and then add it to the flour mixture until it forms a soft, non-sticky dough. Form the dough into a ball, dust with flour and roll into an 11 inch circle. Place the dough in a pie plate.
If you want an easy method to roll out your pie dough, check out this method using a recycled plastic bag: How to roll out pie dough using a plastic bag or wax paper
Instructions for the Filling
Preheat oven to 350 degrees.
- Beat the eggs, maple syrup, sugars and vanilla extra into a bowl with an electric mixer at medium speed. Mix in the reserved 2 tablespoons of bacon fat.
- Crumble the bacon into small pieces and put the crumbled bacon into the bowl. Stir in the pecans until incorporated and pour into the pie crust.
Bake pie at 350 degrees for 55 minutes, until puffy and brown. There should only be a slight jiggle in the center of the pie when it’s finished cooking. Let pie cool before slicing.