I’ve been following some of the bacon desserts that have been popping up and thought that combining bacon, bourbon and pecan pie would be amazing. It is.  Enter ba’can pie.  One of the best compliments that I’ve received about this recipe came from a Jewish individual who made an exception for bacon and served this at a Thanksgiving dinner much to the delight of his guests.  Find the Isthmus article here.

Bourbon Ba’can Pie

Filling:

4-5 slices of bacon, slightly undercooked and chopped; reserve bacon fat

1 1/2 c. pecans
1/2 c. maple syrup, plus 2 TBS

1/2 c. light corn syrup
1 c. sugar
3 eggs, beaten
2 TBS bourbon (I used Maker’s Mark)
2 TBS reserved bacon fat

Cook bacon in skillet until slightly underdone. Chop into small pieces and set aside. Drain bacon fat and reserve 2 TBS (warm) and chill the rest to use in the crust.
In the same pan, add pecans, bacon pieces and maple syrup. Heat over med until toasted and slightly candied (3-5 minutes). Stir constantly to keep from burning.
In a bowl, beat eggs, and other liquid components. Stir in bacon and pecans. Pour into crust and bake at 350 degrees for 50-60 minutes, until crust is golden and filling is firm. Half-way through, brush with equal parts maple and bourbon.

Crust:

1 1/4 c flour
6 TBS chilled butter, cubed
2 TBS chilled reserved bacon grease
3 TBS ice water
Put flour in a bowl. Add butter and bacon grease and mix with hands until crumbly and fat is well distributed. Slowly mix in water. Do not overwork. Shape dough into a small disk, wrap in plastic and refrigerate for 1 hour.
Roll out dough between sheets of wax paper — should be about 1/8″ thick. Carefully lift off of wax paper and place into a 9″ pie pan. Crimp edges and add filling.