By zp7op | Contributor
Give this seasonal classic a festive twist, featuring the ultimate supernut known for its rich flavors and health benefits.
Recipe provided by Emily Caruso of “Jelly Toast” for the American Pecan Promotion Board
Preparation Details
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Servings: 10
Ingredients
1 pie dough (9 inches)
4 strips thick-cut bacon
1/2 cup dark corn syrup
1/2 cup light corn syrup
1 cup light brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
3 large eggs
1/2 teaspoon salt
2 1/2 cups raw pecan halves
Instructions
1. Place a baking sheet in the oven and preheat it to 350 F.
2. Carefully fit the rolled-out pie dough into a pie pan, pressing it into the edges and up the sides. Use fingers or a fork to create a decorative edge, then set it aside.
3. In a skillet, cook the bacon until crispy. Remove it from the pan and place it on paper towels to drain. Once cooled, chop the bacon into small pieces and set them aside, reserving 1/4 cup of the bacon grease.
4. In a large mixing bowl, combine the dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, melted butter, and bourbon. Add the eggs and salt, whisking until the mixture is smooth. Fold in the pecan halves and the chopped bacon.
5. Pour the filling into the prepared pie crust, spreading it evenly with a spatula. Gently cover the edges of the pie crust with aluminum foil. Place the pie on the preheated baking sheet and bake for 60-70 minutes, or until the center is set.
6. Remove the pie from the oven and allow it to cool completely before serving or refrigerating.
Notes
The pie can be prepared a day in advance and stored in the refrigerator overnight. Let it reach room temperature before serving.
For additional regional recipe inspiration, visit eatpecans.com.
