Photo of Hatfield Bacon and Pecan Pie

Hatfield Bacon and Pecan Pie

Published: May 10, 2013

Prep/Cook Time: 70 minutes

Servings: 6

Ingredients

Filling

  • 7 pieces Hatfield bacon
  • 1-1/2 cups pecans
  • 2 tablespoons maple syrup
  • 1/2 cup light corn syrup
  • 1 cup dark brown sugar
  • 3 eggs, beaten
  • 1-1/2 tablespoons vanilla extract
  • 6 tablespoons butter
  • 1/4 teaspoon salt

Pie Crust

  • 1-1/4 cup all-purpose flour
  • 6 tablespoons butter, cubed and chilled
  • 2 tablespoons bacon grease, chilled
  • 3 tablespoons water, chilled
  • 1 tablespoon sugar

Directions

  1. In a 350 degrees F oven, toast pecans until fragmented - about 10 minutes.
  2. In a sauté pan, fry bacon until brown and crispy on medium-low heat. Transfer onto paper towel to cool. Set aside 2 tablespoons of bacon grease for pie crust, cool in refrigerator.
  3. For filling, set up a double boiler with a metal bowl over a pot filled with water. Bring water to a gentle simmer. Melt butter in bowl, then add sugar, corn syrup, and a little salt. Once dissolved, whisk in the eggs one at a time until combined. Next, add in vanilla (add 1 oz of bourbon if desired). Continue stirring until mixture reaches 130 degrees F. Remove from heat, add the pecans and chopped bacon.
  4. For pie crust, put flour in a bowl. Add butter and chilled bacon grease and mix with hands until crumbly and fat is well distributed. Slowly mix in water: do not overwork. Shape dough into small disk, wrap in plastic and refrigerate for 1 hour.
  5. Roll out dough between sheets of waxed paper - should be about 1/8-inch thick. Carefully lift off wax paper and place into a 9-inch pie pan. Crimp edges. Par cook in oven 10 minutes, occasionally poking with fork to release air pockets.
  6. Add filling to pie crust. Bake in 325 degrees F oven for 50-60 minutes or until crust is golden and filling is firm. Brush with maple syrup while baking.
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