Bacon Pecan Pie

 

This recipe came with a crust recipe. But if you're a practiced baker, you already have your favorite go-to crust recipe. And if you aren't, get a pre-made crust. Trust me, much easier and just as good.

 

For the filling

8 large egg yolks
1 tsp. pure vanilla extract
2/3 cup packed light brown sugar
4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup cane syrup
1/2 cup heavy cream
1/4 tsp. kosher salt
1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
1/3 cup crumbled cooked bacon (3 or 4 strips) or more to taste


Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes at 400 degrees. Let cool for at least 1 hour before serving.