Bourbon Bacon Pecan Pie

November 16, 2016 26 Comments

I don’t think it gets much more iconic or delicious than a big slice of pie at the end of an amazing Holiday dinner. Dessert is always the best part of the meal, am I right? In my family I am always responsible for bringing dessert if I’m not cooking and I love doing it. So with Thanksgiving coming up, I went to work on a decadent bourbon bacon pecan pie! It took a little time but oh boy was it worth it.

The dough for the bourbon bacon pecan pie came together quickly in my food processor. The most important part was using cold butter and a cold egg. I also chilled the dough and let it rest for an hour once I made it.
The dough for the bourbon bacon pecan pie came together quickly in my food processor. The most important part was using cold butter and a cold egg. I also chilled the dough and let it rest for an hour once I made it. All of those steps made the crust really flaky once it baked.
I pressed the chilled dough into my pie pan and trimmed off any excess. There were many options to make the edge pretty, but I just used the tried and true fork for the pretty tine marks. I chilled the crust again to make sure it was really cold when it hit the oven.
I pressed the chilled dough into my pie pan and trimmed off any excess. There were many options to make the edge pretty, but I just used the tried and true fork for the pretty tine marks. I chilled the crust again to make sure it was really cold when it hit the oven.
Once the crust for the bourbon bacon pecan went into the oven, I started on the filling. It was such an incredible mixture of pecans, crumbled bacon, corn syrup, maple syrup, bourbon and vanilla. Once it cooled enough, I also stirred in three eggs to make it gorgeously custardy!
Once the crust for the bourbon bacon pecan went into the oven, I started on the filling. It was such an incredible mixture of pecans, crumbled bacon, corn syrup, maple syrup, bourbon and vanilla. Once it cooled enough, I also stirred in three eggs to make it gorgeously custardy!
I poured that luscious filling into my flaky crust and baked the bourbon bacon pecan pie for 40 minutes. The filling set perfectly but it was also still just a little gooey. That was exactly what I was looking for!
I poured that luscious filling into my flaky crust and baked the bourbon bacon pecan pie for 40 minutes. The filling set perfectly but it was also still just a little gooey. That was exactly what I was looking for!

I had a slice of the bourbon pecan pie warm with a little vanilla ice cream on top. Quality control was a tough job but someone had to do it! Oh my goodness, it was everything I needed in a pie. There were sweet and salty flavors complimenting each other. There were so many textures going on. I was in love! I hope you all enjoy this gorgeous dessert for your Holiday table. xoxo

Bourbon Bacon Pecan Pie
Bourbon Bacon Pecan Pie
4 from 7 votes
Bourbon Bacon Pecan Pie
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Bourbon Bacon Pecan Pie
Prep Time
30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
 

This bourbon bacon pecan pie is an incredible take on the classic and an absolute must in the coming weeks for your Holiday table! 

Course: Dessert
Cuisine: American
Keyword: Bourbon Bacon Pecan Pie, Pie
Servings: 1 pie
Calories: 593 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 1 1/4 cups all-purpose flour
  • 1 tablespoons cocoa powder
  • 2 teaspoons granulated sugar
  • 1 pinch salt
  • 1 stick cold butter cubed
  • 1/4 teaspoon bourbon
  • 1 whole egg
FOR THE FILLING
  • 4 slices thick cut bacon
  • 5 tablespoons butter
  • 1 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 pound chopped pecans
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla extract
  • 3 whole eggs lightly beaten
Instructions
  1. First prepare the crust. Set up a food processor and combine the flour, cocoa powder, sugar and salt in its bowl. Pulse it all together a couple of times to aerate the dry ingredients. Add the butter and pulse it a few more times until it resembles pebbly sand. Pour in the bourbon and egg last and pulse it a few more times just until the dough starts to come together. Do not let it turn into a ball in the processor. Turn it out of the processor and bring it into a ball by hand. Then press it out into a disc and wrap it in plastic wrap. Chill it for an hour in the refrigerator.
  2. Get out a 9 inch pie dish and spray it well with cooking spray, especially around the rim. Take the chilled pie dough and turn it out onto a clean, floured surface. Roll it out to be a thin circle that is about 10-11 inches in diameter and transfer it into the pie dish. Press it into the dish firmly and also around the rim. Trim off any excess, then use a fork to make the pretty, signature tine marks around the edge. Put the pie crust in the freezer to chill again for 20 minutes.
  3. Pre-heat the oven to 400 degrees when the chilling time is almost up. Take the pie crust out and line it with aluminum foil. Fill it with either dry beans or pie weights to keep it from puffing up or collapsing while blind baking. Bake the crust for 20 minutes, then take it out and remove the foil with the weights. Put it back in to bake for another 10 minutes to allow the bottom to get more crisp. Take it out when it is done and set it aside. Reduce the heat to 350.
  4. While the crust bakes, prepare the filling. Cook the bacon either in a skillet or in the oven until it is cooked through and crispy. Crumble it up finely and set it aside. Combine the butter, brown sugar, corn syrup, maple syrup, and cinnamon in a medium saucepan and bring it to a gentle boil over medium high heat. Stirring constantly, let it boil for 1-2 minutes so that it thickens. Take the pan off of the heat and stir in the pecans, bacon, bourbon and vanilla. Let the mixture cool for 5 minutes, then stir in the beaten eggs.
  5. Pour the filling into the crust and place it onto a sheet tray to make it easier to take in and out of the oven. Let the pie bake for 40-45 minutes, until set but the center is still a little loose. Let the pie cool for 15-20 minutes at least, then slice and serve with whipped cream or ice cream! It's perfect for the Holidays.
Nutrition Facts
Bourbon Bacon Pecan Pie
Amount Per Serving (1 slice)
Calories 593 Calories from Fat 407
% Daily Value*
Fat 45.2g70%
Saturated Fat 15.3g96%
Cholesterol 124mg41%
Sodium 332mg14%
Potassium 221mg6%
Carbohydrates 41.2g14%
Fiber 2.8g12%
Sugar 23.4g26%
Protein 8.7g17%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Bourbon Bacon Pecan Pie
Bourbon Bacon Pecan Pie

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26 thoughts on “Bourbon Bacon Pecan Pie”

  4. I would love to use this recipe as tarts. Any guidance on the difference for the oven temp and cooking time?

    1. Hi there, I love that idea! The temperature would remain the same, but the cooking time will vary depending on the size of the tart. If you’re making mini tartlets I would check them about halfway through the stated cooking time. Line them all up on a sheet tray together and just keep an eye on them. Hope that helps. Good luck and Happy Holidays!!

  9. I’m not usually into pecan pie because I find it way to sweet. But, this recipe with the bourbon and bacon sounds so good. I’m sure the saltiness of the bacon will cut the sweetness enough for me.

  11. This seriously sounds SO delicious!! I’m going to save it for the holidays this coming year and try to make it for sure! Thanks for sharing!!!

  12. Oh yum! My parents lived in Kentucky for a few years and have been big bourbon connoisseurs since…they would love this!

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4 from 7 votes (6 ratings without comment)