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Ontario Pork Blog

1 December 2016

Bacon bourbon pecan pie... and embarrassing inspiration

The Brunette Baker

Bacon bourbon pecan pie... and embarrassing inspiration

The Brunette Baker

Jenny Jack loves to eat. A self-confessed sugar addict, she is the baker, food fluffer, photographer, and storyteller behind The Brunette Baker – a blog dedicated to all sugar-laden decadence.

She is a recent culinary graduate and the queen of impromptu living room dance parties. Jenny is happiest in her kitchen creating messes with her two incredible kids while her husband serves as mandatory taste taster of all creations made.


Inspiration can come from everywhere.

Even from the most embarrassing situations.

Take this Bacon Bourbon Pecan Pie. Around this time last year, I went Christmas card shopping for what was the third time that week. I'm a funny gal when it comes to cards. I’m not ashamed to say that I’m quite fussy.

As I was scanning through a plethora of holiday card boxes, I was also holding an unusually large bottle of almond extract and a bag of sugar. A woman next to me extended her reach and bumped my arm, sending the extract flying out of my hold. The cap cracked and a small gush of liquid ended up on the floor, sending an aromatic aroma into the air. I cleaned it up the best I could with the tissue I found in my pocket until I could notify a store worker. The tissue was unused, of course—I’m all for spreading the love, just not in an unsanitary way.

As I finished mopping the mess up as best I could, an older woman with her friend came up behind me and said, "Mmm... What’s that smell? Are they making scented Christmas cards now?"

I flashed a crooked smile and walked away. As I did, I noticed she had a gorgeous ready-baked pecan pie sitting in her shopping cart as well as what seemed to be eight pounds of bacon. As the almond aroma lingered in my nasal cavity, I was suddenly craving a slice of that pie with a side of bacon.

How amazing would it be to pair the two?

See? Inspiration.

This pie is holiday perfection and great for your next get together. You may even be showered with praise and kisses.

Who needs mistletoe?

Bacon Bourbon Pecan Pie



Yield: Serves 6-8
Preparation Time: 20 minutes
Cooking Time: 1/5 hours

 

Ingredients:

  • Crust:
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 1 Tbsp white vinegar
  • 3-5 Tbsp ice water

  • Filling:
  • 1 cup pecans halves
  • 1 cup pecan halves, coarsely chopped
  • 6 strips bacon, cooked, drained, and coarsely chopped
  • ½ cup unsalted butter
  • 1-cup brown sugar
  • 1 Tbsp molasses
  • 1 cup golden syrup or light corn syrup
  • ½ tsp salt
  • 2 tsp pure vanilla extract
  • 3 Tbsp bourbon
  • 3 large eggs, at room temperature

  • Embellishments:
  • 2 slices bacon, cooked, drained, and finely chopped
  • Whipped cream or vanilla ice cream
  • 2 Tbsp apricot jam, melted

Cooking Instructions:

  • To make crust:
  1. In a large bowl, whisk together flour and salt. Cut in butter with a pastry blender or two knives until you get what resembles small pebbles.
  2. In a small bowl, whisk together egg yolk, white vinegar and three Tbsp of water. Pour into flour mixture and blend with a fork. Add water two Tbsp at a time if needed, but taking care not to add too much. You want your dough to be crumbly, but hold together when squeezed.
  3. Pour dough out onto lightly floured countertop and knead gently to work the gluten in the flour. Shape into a disk and tightly wrap with plastic wrap. Refrigerate for one hour before using.
  4. Once ready to use, preheat oven to 350 °F. Roll dough out to 12 inches, 1/4-inch thickness. Place in 9-inch pie tin and shape to fit. Trim edges, leaving 1/2-inch overhang. Tuck overhand under and crimp edges. Place pie crust in freezer for 10 minutes.
  5. Remove from freezer and add in pie weights or dried beans in a piece of foil and blind bake pie shell for 10 minutes.
  6. Remove from oven and begin to make filling.

  • To prepare filling:
    In a medium saucepan over low heat, melt butter. Whisk in brown sugar, molasses, and golden or corn syrup until smooth.
  1. Remove from heat and add in salt, vanilla, and bourbon. Beat in eggs and mix to combine. Stir in chopped pecans and bacon; pour into prepared pie crust.
  2. Arrange reserved pecan halves on top in a spiral fashion, starting on the outside, working inward. This yields a uniform look. Bake pie at 350 °F for 40-50 minutes or until top begins to brown. Should the crust become golden before it's been fully baked, tent a piece of foil over top to avoid over browning.
  3. Once pie is finished, remove from oven and allow to cool on a wire rack. If you prefer a glossy sheen to your pie, place two Tbsp of apricot jam in a heat safe bowl and microwave for 30 seconds. Using a pastry brush, apply jam over entire surface of pecans and crust.
  4. Cut and serve with whipped cream or vanilla ice cream and sprinkled with finely chopped bacon.
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