1/2 | Ingrediants: cup granulated sugar |
| 1/2 | bag of maple smoked bacon |
| 1/4 | cup brown sugar |
| 1/2 | cup brown sugar |
| 3 | tbsp butter |
| 3 | large eggs |
| 1 1/2 | cups pecan halves (one bag, usually) |
| 1 | tsp vanilla |
| 2 | tbsp bourbon |
| 1- 9 | inch pie shell |
Directions Mince raw bacon into approx. 1/4 inch bits. Preheat oven to 375 degrees. Take a medium sized skillet and heat to medium heat. Add bacon, stir and cook all the way through, but not crispy, approx. 3-5 minutes. Add pecan halves and cook on medium for an additional 3 minutes.
Drain excess bacon grease from pan, then add 1/4 cup of packed brown sugar.
Turn heat off and mix in brown sugar, until it’s dissolved and all of the bacon and pecans are coated. Take bacon, pecan and brown sugar mixture and pour into the bottom of the pie shell.
Set aside shell and pull out a mixing bowl. Add the 1/2 cup brown sugar, 1/2 cup granulated sugar and butter to the bowl.
Mix together until all is evenly combined. Then, add in the bourbon and stir until well creamed.
Crack and beat the three eggs, then add to the mixture.
Stir to combine everything, so it’s smooth and there are no sugar lumps. Then add the syrup and vanilla.
Mix all ingredients thoroughly until smooth.
Cover the edges of the crust with aluminum foil. This will keep the crust from burning and also clean of filling that may splatter.
Pour filling over the pecan, bacon and brown sugar.
Put it in the oven for 10 minutes at 375, then reduce to 350 and cook for an additional 30-40 minutes, or until the pie is set (thick slightly gooey, and caramelized).
Take off foil 20 minutes after you reduce the pie to 350.
Let pie cool completely before serving. Enjoy!
