By Family Features | Contributor
Add a delightful twist to this classic treat, highlighting the incredible nut whose versatility and health benefits make it a top choice.
Recipe created by Emily Caruso of “Jelly Toast” for the American Pecan Promotion Board
Preparation time: 20 minutes
Cooking time: 70 minutes
Yields: 10 servings
1 pre-made pie crust (9 inches)
4 slices of 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
Position a baking sheet in the oven and preheat to 350°F.
Carefully fit the pie dough into a pie pan, shaping it around the edges and sides. Use your fingers or a fork to make a decorative crust along the rim, then set aside.
In a skillet, cook the bacon until crispy. Transfer to paper towels to drain, chop into pieces, and set aside, keeping 1/4 cup of the rendered bacon fat.
In a large mixing bowl, combine the dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, melted butter, and bourbon. Whisk in the eggs and salt until smooth. Gently fold in the pecan halves and bacon pieces.
Pour the filling into the prepared pie crust, smoothing it with a spatula. Carefully cover the edges of the pie crust with aluminum foil. Place the pie on the preheated baking sheet and bake for 60 to 70 minutes, or until the center is set.
Once baked, allow the pie to cool entirely before serving or refrigerating.
Note: The pie can be prepared up to one day in advance and stored in the refrigerator overnight. Bring to room temperature prior to serving.
For more regional recipe ideas, visit eatpecans.com.
