Work is the meat of life, leisure is the dessert. Relax and have some pie.

Maple Bacon Bourbon Pecan Pie - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Maple Bacon Bourbon Pecan Pie

Our grandmother used to make the best pies. Of course, everyone’s grandmother made the best pies, but believe us when we say our grandmother made the world’s best pies. She made a killer sour cream apple, a delightfully complex peach rhubarb, and a lemon meringue that would knock your socks off – literally, we would eat it in our bare feet just to avoid the hassle of having our socks fly off.

Out of our grandmother’s vast pie-making repertoire, there’s one pie though that stands out – her pecan pie. Always served warm with a scoop of vanilla ice cream, it’s one of the cornerstone memories we have of her. She was a pragmatic person, and as she grew older, she always asked what we wanted willed to us. The one thing we all desired was her rolling pin. Ancient, deeply-worn, with a rich patina, it was a magical tool that had rolled out countless delicious crusts. We’re not sure who inherited that wonderful artifact, all we know is that it wasn’t us. Needless to say, we have never quite mastered crust-making she way she had. Maybe if we had ended up with that rolling pin things would have been different.

So when we put a few twists to Grandmother’s pecan pie recipe, we opted for a pre-made crust. We know, she’s probably rolling over in her grave, but she was a loving and forgiving woman. We hope she understands. We have come up with a quick and easy pecan pie recipe that includes some of our favorite things: maple syrup, bacon, and bourbon. We think she would be proud. Proud enough to overlook a pre-made crust? Well, we may never know. But here’s to an easy, savory, and slightly boozy dessert. And here’s to you Grandmother, we know if you were here you’d be tipping them back with our handcrafted whiskey stones. Cheers!

Maple Bacon Bourbon Pecan Pie

Ingredients

  • 6 slices bacon
  • 1½ cups pecans
  • 2 shots bourbon
  • ½ cup maple syrup
  • ½ cup corn syrup
  • 1 cup sugar
  • 3 eggs, beaten
  • 1 pie crust

Instructions

Preheat oven to 350 degrees. Fry the bacon, then chop into small pieces and set aside. Cook the pecans and maple syrup in remaining bacon grease for about three minutes, stirring constantly. Remove pan from heat.

In a bowl, combine the eggs, sugar, corn syrup and bourbon. Stir in the pecan-maple syrup mix and bacon pieces. Pour this mixture into a pie crust. Bake until the crust is golden, about one hour.

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15 Responses to “Work is the meat of life, leisure is the dessert. Relax and have some pie.”

  1. Megan {Country Cleaver}
    April 24, 2012 at 5:06 pm #

    This just blew my Nutella Pecan Pie out of the water… Hot freakin’ damn!!

    • Mike
      June 14, 2012 at 4:13 pm #

      Megan, I would love a copy of your Nutella recipe if you are willing to share. Latenite@gmail.com. Thanks so much.

  2. judi @ farmnwife.com
    May 1, 2012 at 8:22 pm #

    Jesse Bussard is quite easily the most evil person for telling me about this recipe. I gotta try it.

  3. mary jo wright
    October 15, 2012 at 9:55 pm #

    i tweeked this a little. I used 2 pieces of bacon instead of 6. I was not sure if i was suspose to add all the bacon fat or not.so with 2 strips i didn’t have the fat and it turned out to be the best pie i ever had.

  4. MrsNashawn
    October 27, 2012 at 9:16 am #

    I can not wait to try this. I know it’s gone be tha bomb! Now all I need is a slamming, slap yo mama cheese cake recipe, to sit right next to it.

  5. stephanie
    November 15, 2012 at 8:23 am #

    Do you par bake the pie crust?

    • Jesse
      November 18, 2012 at 11:37 pm #

      No need to. Regards and Cheers!

  6. Timothy
    November 18, 2012 at 11:02 pm #

    So mine is still a little soupy… Any way to fix that? Is it supposed to be served cold, or warm…I’m a little new to the pie scene…

    • Jesse
      November 18, 2012 at 11:22 pm #

      Double-check your measurements on the ingredients. By “shots” of bourbon we mean 1oz. shots. If you went heavy on the pour, that might account for the lack of firming with the filling. If all else fails, ladle some of that “soupy” pie over a bowl of vanilla ice cream and call it a good day. Regards and Cheers!

  7. Erin Friedman
    November 20, 2012 at 3:40 am #

    Wow – this is on my Gotta Try List. Thanks. And really – a good crust is not too difficult to make from scratch, and it’s SO much better than prepared crust. Try this recipe next time — http://allrecipes.com/recipe/butter-flaky-pie-crust/

    You’ll be glad you did and your Grandmother will be proud.

  8. Sylvia
    November 22, 2012 at 7:16 am #

    First attempt is in the oven right now!! Can’t wait to try it!

  9. Sylvia
    November 28, 2013 at 3:17 am #

    Last year was a hit! Have made it several times since and am making it again tonight. Yum!

  10. Sara
    November 28, 2013 at 4:17 pm #

    I never liked pecan pie until this recipe, now it’s one of my favorite desserts! Thank you for sharing it!! ♥♥♥

  11. Debi
    December 23, 2013 at 2:22 am #

    Made this last year what a hit…
    Have a few friends and family with nut allergies so for them I added 6 more slices of bacon and left out the pecans.
    They loved it

  12. Michael Dwyer
    December 25, 2013 at 9:55 pm #

    I made this recipe at Thanksgiving. The only thing I changed was the amount of Bourbon added. Instead of 3oz I now use 2oz. The Bourbon flavor, at least in my opinion, was a bit over-powering in the original recipe. The pie is amazing!

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