The best pie you ever did see

Ontario Pork Blog

9 September 2019

The best pie you ever did see

Maple Pecan Bacon Bourbon Pie

The best pie you ever did see


Chris Mask is a Timmins-raised home cook who you may recognize from season 2 of MasterChef Canada. Chris believes in supporting local producers and always having an open place for guests at his kitchen table. You can catch him exploring local cuisine from various truck vendors in his weekly series Off the Chip Wagon.

This recipe is like if a butter tart and a cheesecake had a baby. The base is a New York-style cheesecake topped by a glorious sugar pie which also saturates the bottom layer. Just a hint of the smokey, salty bacon makes this dessert the talk of the table.

More for a special occasion (unless you're into baking pies every day, good on you), this dish is the dictionary definition of an entertaining meal or dessert. One look at this and you'll be sure to wow even the most picky of individuals. Plus, who doesn't love bacon on a pie?

Yield: Serves 4
Preparation Time:
Cooking Time: 65 minutes




  • 6 cups of graham cracker crumbs
  • 6 slices of crispy bacon
  • 1 cup of unsalted butter (melted, liquefied & cooled)

New York Cheesecake Base

  • Two 8oz Cream Cheese packages
  • 3/4 cup of sugar
  • 2 eggs
  • 1/2 cup of sour cream
  • 1/3 cup of milk
  • 1/8 cup of flour
  • 1/2 tbsp of vanilla extract
  • Zest from 1 lemon

Maple/Pecan/Bacon/Bourbon Top

  • 6 strips of crispy bacon (chopped)
  • 1 cup of sugar
  • 1 cup of maple syrup
  • 1 cup of corn syrup
  • 4 eggs + 2 additional yolks
  • 4 tbsp unsalted butter (melted)
  • 3 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 1/2 cups of pecan halves (try me)
  • 1 tbsp flour

Cooking Instructions:


1. Preheat oven to 350F 
2. Prep a 9-inch springform pan.
3. Pulse bacon with 1/4 C of melted butter in a food processor or blender until crumbled into fine pieces.
4. Incorporate into the graham cracker crumbs with the remaining butter until well mixed.
5. Press into the bottom of the springform pan to form a base as well walls along the edges.
6. Set aside.

New York Cheesecake Base

1. In a mixer blend everything except for the eggs until smooth.
2. Slowly add in eggs a little at a time until incorporated.
3. Fill base at the bottom of the springform pan.

Note: If you want a more pronounced separation of base vs filling put base in the freezer for 30 minutes to firm up.

Maple/Pecan/Bacon/Bourbon Top

1. Mix all wet ingredients together adding the eggs last.
2. Sift and mix in flour.
3. Layer pecans and bacon on top of cheesecake base.
4. Gently pour filling over the the top.
5. Finish with a 2nd layer of pecans and bacon.
6. Bake at 350F for 55 - 65 minutes.  It is done when a toothpick inserted into the centre comes out clean.
7. Remove from oven and brush the surface with maple syrup until it shines.
8. Let set for several hours before slicing.


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